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I know what you’re thinking, “How can a gluten-free, dairy-free lasagna be any good?”.  Oh, it can. Thanks to a delicious tofu ricotta recipe and Tinkyada gluten-free pasta, it is possible! The tofu ricotta recipe comes from one of my most used cookbooks, Vegan Vittles by Joanne Stepaniak. I have had this cookbook since 1996, and it looks like it! Pages stick together, there are stains on some of the best recipes, it is a well used cookbook.

Tofu Ricotta

1 pound firm tofu, patted dry, and mashed

1/2 cup of your favorite mayo

3 Tbsp minced parsley

2 tsp dried basil

2 tsp onion granules

2 tsp garlic granules

1/2 tsp salt

Mash everything together very well.

To make the lasagna, simply cook the noodles according to the package and layer in a large glass or ceramic baking dish starting with pasta sauce (which ever your favorite is). Bake at around 350F  until everything is nice a warm. Pretty simple. You can add whatever else you like to the lasagna, mushrooms, zucchini, etc.

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Saturday: Leftovers

Sunday: Slow Cooker Beef Daube Provencal with Mixed Green Salad

Monday: Leftovers

Tuesday: Tofu Coconut Curry with Broccoli and Carrots

Wednesday: Leftovers

Thursday: Lasagna with Mixed Green Salad

Friday: Leftovers

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