Lasagna with Dairy-Free Nut-Free Cheese
Makes 12 servings.
Ingredients
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1 box lasagna noodles
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26 oz. marinara sauce
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2 cups fresh spinach leaves
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1 cup carrots, shredded
Filling
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1 carton tofu
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1 tsp. granulated onion
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1 tsp. granulated garlic
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2 tsp. Italian seasoning
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2 cups dairy-free nut-free cheese
Preparation
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Place crumbled tofu, cheese sauce and seasonings in a bowl and mix well.
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Thin marinara sauce with water. This provide extra liquid to be absorbed by the dry noodles.
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Cover the bottom of the pan with marinara sauce.
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Cover with a layer of dry noodles.
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Cover the noodles with a thin layer of sauce.
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Place a layer of the tofu mixture on top of that.
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Add a layer of spinach and carrots.
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Top with a layer of sauce.
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Repeat steps 4 through 8 until pan is full. End with a layer of sauce on top.
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Bake at 350° for 1 hour.
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Let rest for 15 to 30 minutes before serving.
Vegan Enchiladas
ingredients
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1 onion chopped
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1 zucchini chopped
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2 carrots shredded
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1 vegan cheddar cheese shredded
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1 package vegan soy grounds (“Yves”) or Soy Curls
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12 corn tortillas
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16 oz Salsa or Enchilada sauce
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1½ cups black beans
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cilantro to taste
preparation
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Cover the bottom of the pan with onion and zucchini and some salsa then place 4 corn tortillas on top.
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Cover the tortillas with salsa and add soy grounds and 1/3 of the cheese.
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Place another layer of tortillas covered with sauce and add beans, carrots and another 1/3 of the cheese.
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Place another layer or tortillas, cover with salsa and cheese.
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Cook in oven at 350 for 25 minutes or until cheese is melted.
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Sprinke cilantro on top and serve.