Yields: About 8 large servings
meat-free, dairy-free, egg-free, oil-free, gluten-free
Ingredients:
- 1 box Gluten-free Lasagna Noodles
- 1 jar Spaghetti Sauce (Prego Light)
- 1-2 15 oz. can(s) of Tomato Sauce
- 1 cup frozen Spinach
- 1 Zucchini (shredded, water pressed out)
- 1 Yellow Squash (shredded, water pressed out)
- 12oz. of organic Firm Tofu
- 1 can Chickpeas (drained)
- 1/2 cup Nutritional Yeast
- Juice from 1 Lemon
- 2 tbsp. minced Garlic
- 1 tbsp. Italian Herbs
- 1 tsp. Hoff Seasoning
- 1 tsp. Sea Salt
Directions:
- Preheat oven to 350 degrees
- Blend Tofu, Chickpeas, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs, Hoff Seasoning & Salt until combined & creamy to create Tofu Riccota
- In a 9x13 baking dish, create the following layers:
- First Layer: coat bottom of dish with Tomato Sauce, 1 layer of Noodles & Tofu Ricotta
- Second Layer: 1 layer of Noodles, Spaghetti Sauce, Spinach & shredded Squash
- Third Layer: 1 layer of Noodles, remaining Spaghetti Sauce
- An additional can of Tomato Sauce may be needed to ensure Pasta is fully submerged in sauce
- Cover with a baking tray & bake for 1 hour
- Remove from oven, uncover and allow to sit for 20 minutes so the Pasta reabsorbs the liquid