Thursday, February 12, 2009


1 box gluten-free lasagne noodles (Tinyada)
32 oz spaghetti sauce (Newman's Organic)
2-4 cups fresh spinach, washed & chopped
1 lb ground beef
1 - 16oz package firm tofu, drained
2 Tbsp olive oil
2 cloves garlic, minced
1 onion, chopped
1 red pepper, chopped
1 cup carrots, chopped
1 cup celery, chopped
1-2 zucchini, sliced and quartered
garlic salt

Cook lasagne noodles, drain and rinse. Grease 9x13 baking pan. Drain tofu. Puree tofu in a food processor with 1/4 cup water to make a mizture the consistency of ricotta cheese, and set aside. Saute the onion, red pepper, carrots, celery, and zucchini in olive oil until soft. Brown ground beef and add vegetables and spaghetti sauce, garlic salt, oregano and basil and simmer for 5-10 minutes. In a separate pan, cook the spinach enough to wilt. Add garlic to spinach and cook a couple more minutes.

Place a small amount of the spaghetti sauce mixture in the bottom of the greased pan. Place a layer of noodles, then a layer pureed tofu, then the spinach, and finally a layer of the spaghetti sauce mixture. Repeat layers two additional times.

Bake at 375 degrees for 30-40 minutes or until hot and bubbly.

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