Hoff's Veggie Lasagna

Hoff's Veggie Lasagna

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:

1. Preheat oven to 350 degrees
2. Blend Tofu, Chickpeas, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs, Hoff Seasoning & Salt until combined & creamy to create Tofu Riccota
3. In a 9x13 baking dish, create the following layers:
4. First Layer: coat bottom of dish with Tomato Sauce, 1 layer of Noodles & Tofu Ricotta
5. Second Layer: 1 layer of Noodles, Spaghetti Sauce, Spinach & shredded Squash
6. Third Layer: 1 layer of Noodles, remaining  Spaghetti Sauce
7. An additional can of Tomato Sauce may be needed to ensure Pasta is fully submerged in sauce
8. Cover with a baking tray & bake for 1 hour
9. Remove from oven, uncover and allow to sit for 20 minutes so the Pasta reabsorbs the liquid