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Reviewed by Jessica on
I cannot TELL you when the last time I had lasagna was. Sometime before 2009.

This is delicious. A few notes:
- You're right about the Daiya - I kinda like the flavor, but too much of it overwhelms the dish. It's hard to taste the full effect. Next time, I'll use maybe 2 cup, like you said.
- I'll probably use less salt next time, too, and drain the sausage.
- I'm missing more of a tomato taste, so I'd like to try it with another can of tomato paste.
- I added a bit more kale, but it'd be awesome to have even more.

Thank you SO much for figuring this out and posting it!!! :D
Reviewed by Jessica on
*cups. :)

Went back for seconds! With a tablespoon of tomato paste - even yummier! :D (Yeah, I'm quirky.) A couple other things I thought of.
- My poor casserole dish was quite stuffed, so on the oven rung beneath it, I placed a large cookie sheet (one with a lip on all sides). That was helpful to catch drips.
- Your noodle instructions were perfect. I'm glad I didn't follow the box. Next time, I'll make sure to separate the noodles better while soaking, rather than keeping any of them in a stack. Some of them stuck together and didn't soak up enough water in certain places.

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Non-Dairy Gluten Free Lasagna

SERVES: 4 - 6

TIME: 90 minutes

TAGS:

  • Dairy Free

Ingredients

  • 1 box Tinkyada gluten free lasagna noodles
  • 2 Tablespoons olive oil
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 pound GF sausage
  • 2 cups kale, de-stemmed and chopped (optional)
  • 1 28 ounce can crushed tomatoes in tomato puree
  • 1 6 ounce can tomato paste
  • 1 Tablespoon dried parsley
  • 1 Tablespoon basil leaves
  • 2 teaspoons salt
  • ¾ teaspoon pepper
  • 24 ounces Morinaga Silken Tofu - Firm, crumbled
  • 3 1/2 cups Daiya Mozzarella Style Shreds*
  • 1 egg, lightly beaten
  • 1 Tablespoon dried oregano
  • 2 Tablespoons GF nutritional yeast (optional)

Preparation

1.  Fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.  Rinse with cold water and sprinkle with some olive oil to keep them from sticking. Set aside.

2.  While the noodles are soaking, heat the olive oil in a large skillet.  Add the onion and cook for 5 minutes over medium-low heat.  Add the garlic and cook for 1 more minute.

3.  Add the sausage and cook until it is no longer pink (8 to 10 minutes).  If you are going to use the Kale, add it about 5 minutes into cooking the sausage. 

4.  Add the tomatoes, tomato paste, parsley, basil, 1 1/2 teaspoon salt and 1/2 teaspoon pepper.  Simmer uncovered over medium low heat for 15 to 20 minutes.

5.  Preheat the oven to 375 degrees F.

6.  Drain tofu and crumble with a fork.  In a medium bowl, combine the tofu, 3 cups Daiya Mozzarella style shreds, egg, 1 Tablespoon dried oregano, 2 Tablespoons GF nutritional yeast (optional), 1/2 teaspoon salt and 1/4 teaspoon pepper.

*You can use more or less Daiya Shreds depending on how much you like it.  I am not that crazy about it, so I actually go a little lighter and only use 2 cups in my lasagna.  But if you like the taste and texture of the Daiya Shreds, you will get more “cheesy” traditional lasagna if you use 3 cups.  The nutritional yeast is also optional.  It will give you a cheesier flavor but if you don’t want to buy a lot of special ingredients, it is okay to skip it. 

7.  Ladle 1/3 of the tomato sauce into a 9 x 12 inch rectangular baking dish, spreading the sauce over the bottom of the dish. 

8.  Next add the layers as follows:

  • Half the pasta (if it is sticking add some olive oil to loosen)
  • Half the tofu mixture,
  • One third the sauce,
  • Rest of the pasta,
  • Rest of the tofu mixture,
  • Rest of the sauce. 

9.  Sprinkle with ½ cup Daiya Mozzarella Style Shreds.

10.  Bake for 45 minutes at 375 degrees F, until the sauce is bubbling.

Average Rating:

::Comment

Reviewed by Jessica on
I cannot TELL you when the last time I had lasagna was. Sometime before 2009.

This is delicious. A few notes:
- You're right about the Daiya - I kinda like the flavor, but too much of it overwhelms the dish. It's hard to taste the full effect. Next time, I'll use maybe 2 cup, like you said.
- I'll probably use less salt next time, too, and drain the sausage.
- I'm missing more of a tomato taste, so I'd like to try it with another can of tomato paste.
- I added a bit more kale, but it'd be awesome to have even more.

Thank you SO much for figuring this out and posting it!!! :D
Reviewed by Jessica on
*cups. :)

Went back for seconds! With a tablespoon of tomato paste - even yummier! :D (Yeah, I'm quirky.) A couple other things I thought of.
- My poor casserole dish was quite stuffed, so on the oven rung beneath it, I placed a large cookie sheet (one with a lip on all sides). That was helpful to catch drips.
- Your noodle instructions were perfect. I'm glad I didn't follow the box. Next time, I'll make sure to separate the noodles better while soaking, rather than keeping any of them in a stack. Some of them stuck together and didn't soak up enough water in certain places.

Leave a Review








Please type the letters and numbers shown in the image.
Captcha Code

Click the image to see another captcha.