Monday, May 18, 2009
vegetable lasagna gluten free
This was very tasty. The filling was great. I used the tinkyada brand of brown rice lasagna. My family loves this--and it is pretty quick to assemble especially since you don't have to cook the noodles before hand.
Yield 8 servings
1 pkg Tinkyada Rice Lasagna Pasta, uncooked
1 jar 32 ounces of spaghetti sauce or more (I made my own --see post below-
1 pkgs firm tofu, crumbled
1 c shredded carrot
1 c shredded zucchini
2 c chopped frozen spinach, thawed and drained
1/4 c dried basil (I sometimes use a bit of fresh also)
1/2 ea yellow and red pepper, cut into bite-sized pieces
add salt and pepper if desired
In a food processor, mix the tofu, carrot, zucchini, spinach, and basil until well blended. Spread sauce on the bottom of a 13x9 pan. Place a layer of lasagna noodles (uncooked)over sauce, then spread a layer of the tofu filling mixture over the noodles, layer of sauce, then noodles, filling, noodles, and ending with sauce. Sprinkle chopped peppers over top and bake tightly covered @ 375 degrees for 40-60 minutes or until noodles are soft (usually takes mine a solid hour.