Gluten Free and Dairy Free Vegetarian Lasagna

March 31, 2014 at 6:44 pm / by

Oh how I miss Lasagna! I just made this gluten free dairy free vegetarian version and between myself and my daughter, we ate almost half the pan. So Yum!!!


1 Box of brown rice lasagna noodles (no cook, bake only)
25.5 oz jar of portabella mushroom tomato pasta sauce ( or homemade or any of your liking)
2 lbs plain tofu mashed
1 1/3 cup Vegan cheese shredded
1 egg
1/2 t Cumin
1/2 t Sea salt
Dulse flakes (optional)

Mash tofu, 1 cup shredded cheese, 1 egg, cumin and sea salt in bowl.
In a 9x 13 pan layer half of sauce, then pasta (uncooked) then half cheese tofu mix, repeat, making sure all of the pasta is touching sauce, then top with rest of cheese.
Bake covered with foil at 350 degrees for an hour.
Optional: top with sprinkles of dulse seaweed flakes before eating.

And of course you can sneak in spinach or zucchini anywhere!


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