Dairy and Cholesterol Free!
Tofu lasagna – the words don’t exactly make your mouth water, do they? But this version of vegetarian lasagna is yummy-licious and you won’t miss the gobs of cheese (and all the saturated fat and cholesterol that goes along with it). I promise.
Make sure you use a great marinara sauce (make you own if possible, recipe coming soon…) – that’ll make or break your lasagna for sure. And watch out for store bought sauces that can contain unnecessary amounts of oil and sugar.
I always buy tofu that is organic and sprouted when possible. Organic assures me that I’m not getting genetically modified soybeans and the sprouted tofu is easier to digest.
This tofu lasagna is a kid-pleaser in my house. The last time I made it, my kids scarfed it down fast and asked for more (a pretty rare occurrence for my kiddos at dinner time unless it’s tacos or my dairy-free mac and “cheese”). Granted, I left some of the chunky vegetables off their half, but the tofu mixture was loaded with kale and they loved it anyways!
- 1 box whole wheat lasagna noodles, cooked according to package directions
- 1.5 - 2 quarts of marinara sauce (depending how saucy you like it)
- 3 cups chopped or sliced vegetables of your choice - try onion, peppers, mushrooms, zucchini, eggplant, artichokes...
- 2 medium cloves of garlic, chopped or grated
- 2 tsp. italian seasoning
- ½ tsp. crushed red pepper
- 1 recipe Tofu Ricotta (see below)
- 1 box frozen chopped spinach or kale, thawed and squeezed out very well
- Tofu Ricotta Recipe
- 16 oz. container water packed firm organic tofu, drained well
- 12 oz box of organic silken tofu
- ⅓ cup unsweetened non-dairy milk (soy or almond)
- juice of one lemon
- 1 tsp. onion powder
- 1 tsp. granulated garlic
- 1 tsp. salt
- 2 T. nutritional yeast (optional)
- In a saute pan, saute the vegetables in a couple tablespoons water or vegetable broth (oil is unnecessary), until tender. Add the chopped garlic and spices and cook for another minute or two. Set aside.
- Assemble the tofu lasagna in this order: Sauce, noodles, sauce - ricotta, veggies - sauce, noodles, sauce - ricotta, veggies - sauce, noodles, sauce.
- I make a faux parmesan cheese by grinding up a couple tablespoons of raw almonds with either a half clove of garlic or ½ a teaspoon garlic powder and some salt (to taste) in a food processor and sprinkle that on top. This is optional, or you can add sliced tomatoes, or even sprinkle some fresh chopped herbs like basil or parsley on top after it comes out of the oven.
- Cover with foil and cook (on a baking sheet to prevent a mess in your oven) for 45 minutes. Remove the cover and bake another 10 minutes. Let sit for 10-15 minutes before serving.
So there you have it – luscious tofu lasagna that’ll make you feel all warm and comforted inside. Enjoy it with a big, green salad with an oil or fat free dressing and a nice glass of red wine. If you don’t have a big family, invite your friends. They’ll be saying in disbelief – this is dairy free?