My cravings for lasagna have not gone away. Although I’ve made a GF version of lasagna using TJ’s brown rice pasta (and it was yummy) I’ve been craving the kind Mom used to make. Finally, I came across these GF lasagna noodles. Pow! I’ve heard about them, and was so excited to see them at our local Whole Foods Market.
I will tell you that I put them in boiling water, let them cook for a minute, then checked the box to see how long it takes to cook them. Imagine my surprise when I saw “No Boiling – Oven Ready” right on the front. I turned the flame off but let them sit in the water while getting everything else finalized. They sat in there about 5 minutes, then I pulled them out and used them. They turned out great and I think I’ll do it like that again. I liked having them just like “regular” noodles. But go ahead and try them straight from the box and let me know. Dear chef, lesson learned – read the directions before cooking.
This was made with zucchini and spinach, but give it a try with any of your fave veggies. I love carrots, yellow squash and mushrooms also. Can’t wait to make all kinds of varieties now that I know it’s an option to make lasagna. Even Daughter loved it.
GF Veggie Lasagna
4-5 GF lasagna noodles (pre-cooked or not)
2 zucchini, chopped
2 cups fresh spinach
1/2 cup chopped onion
2 Tbs chopped garlic
1 package silken tofu, drained and pressed
1/2 cup TJ’s goat’s milk mozzarella (shredded)
1 large can plum tomatoes
1 cup chopped and roasted carrots
dried oregano, parsley and basil to taste
This sounds like a lot of work, but it can all be going on at once. Don’t let it intimidate you. It is so worth the effort and is truly a comfort food you will love.
1. Preheat oven to 350 degrees.
2. Put chopped carrots in a flat roasting sheet. Sprinkle with olive oil and salt, mix and roast in the oven for about 15 minutes.
3. Cook zucchini in a saute pan with 1/2 TBS of olive oil, salt and pepper until it becomes translucent.
4. Add spinach to zucchini by handfuls and let it wilt and cook.
5. Add 1 Tbs chopped garlic to veggies and cook for another minute, then put veggies in a strainer over a bowl to let the liquid drip off (too much will make the lasagna mushy).
6. Set a large pot of water to boil. When it boils, turn off the heat and add the lasagna noodles. Let them sit.
7. No need to wash the saute pan. Add the chopped onions and another 1/2 Tbs olive oil. Cook until onions are translucent.
8. Add 1 Tbs chopped garlic and cook for another minute.
9. Add tomatoes, salt, pepper.
10. Remove carrots from the oven. They should be carmelized and soft. Add to tomatoes, along with 1/2 tsp each of dried oregano, basil and parsely, mix and let simmer.
11. Place tofu in a bowl and add a 1/2 tsp each of dried oregano, basil and parsley. Add most of the mozzarella, leaving a little for the top of the lasagna. Mix well and set aside.
12. With an immersion blender (or regular blender if you don’t have one) blend the tomato sauce until smooth. (If you use a regular blender, be sure to keep the top slightly open so you don’t blow the top off the blender.)
13. Layer your lasagna in an 8X8 glass baking dish. Add sauce, noodles, half of the tofu mixture, half the veggies- then repeat. On the final layer, add noodles and sauce, then top with the reserved mozzarella.
14. Bake for 35 minutes until bubbly and cooked through. Let the lasagna rest for about 15 minutes before serving.
This is so much like Mom used to make. Yes, she used ricotta cheese, eggs and wheat noodles, but you’ll be surprised how much this tastes like the real thing. It hits that comfort spot with a warm, bubbly sauce, al-dente noodles and wonderful veggies. Add a little leftover sauce and it’s just like being a kid.