Hoff's Lasagna II

Hoff's Lasagna II
Yields: About 8 large servings
meat-free, dairy-free, egg-free, oil-free, gluten-free 
 

Ingredients:

• 1 box GF Lasagna Noodles
• 1 jar Spaghetti Sauce (Prego Light)
• 1 15 oz. can of Tomato Sauce
•  2 cups Fresh Spinach
• 1 block Firm Tofu (drained & pressed to remove water)
• 1 can Black Beans (rinsed & drained)
• 1/3 cup Nutritional Yeast
• Juice from 1/2 Lemon
• 2 tbsp. minced Garlic
• 2 tbsp. Italian Herbs
• 1 tbsp. dried Basil
• 1 tbsp. Miso

Directions:

1. Preheat oven to 350 degrees
2. Boil 8 cups of water, place Noodles in shallow dish & cover w/water for at least 15 minutes
3. Blend Tofu, Black Beans, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs, Basil & Miso until creamy
4. In a 9x13 baking dish, create the following layers
5. First Layer: coat bottom of dish with Spaghetti Sauce, 1 layer of Noodles & Tofu mixture
6. Second Layer: 1 layer of Noodles, Spaghetti Sauce & Spinach
7. Third Layer: 1 layer of Noodles, Spaghetti Sauce, another layer of Noodles, top with can of Tomato Sauce
8. Cover & bake for 1 hour

Hoff Thoughts: I like to use Prego Light Smart Spaghetti Sauce because there is no oil in it - saves you unnecessary fat and calories.  If you are using No-boil noodles, be generous with the sauce as the noodles will absorb more liquid. GF Noodles will not be completely soft after soaking, but will cook through during baking.