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.
