Posts Tagged ‘tomato sauce’

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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This is one of my favorite pasta sauces. It’s simple and super yummy! This recipe is adapted from Martha Stewart.

4 slices bacon, cut into 1/2 inch pieces

1 onion, diced

2 cloves garlic, minced

1/2 tsp red pepper flakes

1- 28 oz can diced tomatoes

salt and pepper

1 pound orecchiette pasta (I used Gluten-Free shells)

In a medium sauce pan heated over medium high heat, add the bacon and cook until browned and almost crisp. Add the onion and cook until softened about 5 minutes. Add the garlic and red pepper flakes, cook 1 minute.  Add tomatoes, bring to a boil, reduce to a simmer and cook until slightly reduced, about 15-20 minutes.

Cook your pasta according to the package.

I served this with a simple Mixed Green salad.

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Saturday: Dinner at Parker and Otis

Sunday: Spicy Red Lentil Dal with Garlic Naan and roasted broccoli

Monday: Tomato Sauce with Bacon and Onions over pasta, brussel’s sprouts 

Tuesday: Leftovers

Wednesday: Roasted Pork Chops, Roasted Potatoes, Kale, Butternut Squash

Thursday: Leftovers

Friday: Brined Pork Chops with Apples and Sage

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