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.