Monday, February 9, 2009

Gluten Free, Tomato Free, Vegan Lasagna

This recipe uses tofu to make a ricotta cheese substitute. This went over really well. The baby ate it for 3 days straight, and the picky husband even ate it and said he would definitely eat it again. Next time, I plan on making it with regular gluten free noodles, and making it more like baked ziti, since gluten free lasagna noodles are expensive. Anyhow, with no further waiting- here is the recipe!

1 package lasagna noodles
3 packages firm tofu
2 tsp salt
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 recipe my nomato sauce ( 1 can beets, 1 can carrots, 1 can water, vinegar to taste- I normally use 1-2 tbsp)

1)Open the packages of tofu and drain out the water. cube the tofu and then blend it. . once tofu is well blended (no chunks left!), add the salt, vinegar, garlic and onion powders. mix well with spoon.
2)Pour about 1/3 of the nomato sauce onto the bottom of the 9x13 pan.
3)Then add 1 layer of UNCOOKED lasagna noodles (3 noodles), then smooth 1/3 of the blended tofu on top of the noodles. Try and cover the noodles evenly and well with the tofu. place another 3 noodles on top, and smooth another 1/3 of the tofu. add another 3 noodles, and then the last 1/3 of the tofu. pour the rest of the sauce on top of the last noodle layer, making sure it is distributed evenly. I give the pan a little shake to distribute the sauce well throughout the pan. cover pan with foil and bake for 2 hours at 350.

Just a warning- the nomato sauce turns everything kind of purple.... so if your kids wont eat it because of that, and no one is allergic to tomatoes, feel free to substitute a 29 oz can of tomato sauce.

3 comments:

Brad said...
This comment has been removed by the author.
Brad said...

Hello,
Great recipe!

Could you please explain the nomato sauce though? How do you make it? Does it need to be placed in a food processor? Does it need to be cooked?????

Thank you.

Tabatha said...

Thanks Brad I was slightly confused as well. Also what kind of vinegar? Red wine, apple cider, white....?