Ingredients

The following ingredients have 4 Servings
  • Oil spray
  • 1 carrot (peeled)
  • 1/2 onion (peeled)
  • 3 cloves garlic (peeled)
  • 1 tsp olive oil
  • 14 oz tofu (firm)
  • 12 oz spinach (previously frozen, thawed and squeezed dry)
  • salt and pepper (to taste)
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional and to taste)
  • 24 oz marinara sauce
  • 8 lasagna noodles (no-boil gluten-free )

Instruction

  • Preheat oven to 350 degrees F (176 Celsius) and spray 8 x 8 pan with oil spray.
  • Use food processor and grate carrot, onion and garlic
  • Add olive oil to pan and saute grated carrot, onion and garlic for about 3-4 minutes or until no liquids remain. Set aside to cool.
  • Add the firm tofu to the food processor, squeeze dried spinach, salt and pepper to taste, Italian seasoning, cooled sautéed carrot, onion and garlic vegetable mixture, and a dash of red pepper flakes, if desired. Process just until well mixed.
  • Assemble the Vegetable Tofu Ricotta Lasagna. Spread a few tablespoons of basil marinara sauce on the bottom of the 8 x 8 baking pan. Place 2 lasagna noodles on top of the sauce. Dollop 1/3 of the tofu ricotta mixture on top of the raw no-boil gluten-free lasagna noodles. Add a nice layer of basil ricotta sauce over to cover the tofu vegetable ricotta mixture. Then layer on another layer of lasagna noodles and repeat the layers so you have a total of 4 layers of lasagna noodles and 3 layers of tofu vegetable ricotta mixture. End with the final layer of gluten-free lasagna noodles and a nice layer of sauce on top. (if desired, you can reserve a tablespoon of tofu vegetable ricotta to garnish)
  • Cover lasagna with aluminum foil and bake covered for 45-60 minutes or until lasagna noodles are aldente or cut easily with knife.
  • Cool lasagna in pan for at least 20 minutes and serve with a nice tossed salad. Enjoy!