Gluten-Free Lasagna with Tofu Ricotta and Basil Pesto

Tinkyada seriously makes the best wheat-free, gluten-free pasta out there. I've been slowly cutting gluten out of my diet and found it to be relatively less complicated than I thought. (Happy Dog's delicious Field Roast sausage does trip me up, though!) The other night, I made this flavorful lasagna dish.

 

I'm going to leave out the step-by-step directions for layering the lasagna because, really, do you need them?

Ingredients

1 box cooked lasagna noodles

Tofu Ricotta

• 1 box Mori-Nu silken tofu
• 1 package firm, fresh tofu
• 1/4 cup olive oil
• 2 Tablespoons chopped garlic
• 3 Tablespoons nutritional yeast
• 2 teaspoons salt (more or less to taste)
• 1 tsp pepper (more or less to taste)
• 2 Tablespoons oregano
• 1/4 cup lemon juice

Basil Pesto

• 2 cups fresh basil leaves, packed
• 1/3 cup nuts of your choice (I used sliced almonds)
• 3 garlic cloves (no need to chop beforehand)
• 1/4 cup olive oil to start, more until you've achieved desired consistency

Veggie Fillings

• 1 red bell pepper, sliced into strips
• 1 package baby spinach (can use frozen and other types of spinach, of course)
• 1 eggplant, sliced thin
• 1/2 bunch green onions, sliced lengthwise into thin strips about 4 inches long (leeks would be great too)
• 2 cups broccoli florets, sliced into 1/4-inch pieces (as in the pic below)

Directions

Layer all ingredients alternating with cooked lasagna noodles until you have a mound of warm, comforting yumminess. Bake at 350 degrees for about 30-40 minutes.