Who doesn’t like lasagna? I think most everyone I know loves it. This lasagna is super easy to make, vegan and gluten-free, and as moist as any other except without all the bad cholesterol and heaviness. And it makes a great leftover. Enjoy!
Spinach Vegan Gluten-Free Lasagna
- 9 to 12 no-boil uncooked rice lasagna noodles
- 15 oz package of extra firm tofu washed and dried
- 2 teaspoons of dried oregano
- 16 oz package of frozen spinach thawed and drained
- Salt and pepper to taste
- 1 25 oz jar of red pasta sauce
- 1 teaspoon of garlic powder
- 1/2 cup of Daiya Mozzarella cheese
- 1 teaspoon of olive oil plus 1 tablespoon for the tofu puree
Preheat oven to 350 F. In a food processor, puree the tofu until creamy. Add garlic powder, oregano, 1 tablespoon of olive oil, salt and pepper and puree a bit more until it all mixes together with the cream. In a 9×13 inch pan, spread 1/3 cup of tomato sauce covering the bottom well. Add 1 teaspoon of olive oil and mix with the sauce. This will prevent the noodles from sticking to the bottom of the pan. Place three noodles side by side on top of the sauce. Spread half of the tofu cream on top the noodles and then layer with half of the spinach. Place another three noodles on top layering and layer with remaining tofu cream and spinach. Add three more noodles to cover and pour the rest of the pasta sauce on top of the noodles and covering the side of the whole lasagna. Make sure all the noodles are covered in sauce as this is what will help cook them. Cover lasagna and bake for an hour. Uncover lasagna and sprinkle Daiya cheese covering the top. Bake uncovered for another 15 – 20 minutes. Remove from oven and let sit for 30 minutes to set. Serves 6.