Milk & Egg Free Lasagna
12 oz firm tofu
3 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried basil
1 teaspoon garlic, minced
2 tablespoons soy milk
2 teaspoons nutritional yeast (optional)
2 tablespoons water + 2 tablespoons vegetable oil + 2 teaspoons baking powder *SEE NOTE*
1 lb ground beef, cooked and drained
1 jar (26 oz) allergy free spaghetti sauce
8 oz Daiya Mozzarella Cheese
Sliced Mushrooms (optional)
Sliced Black Olives (optional)
Allergy free lasagna noodles, cooked and drained
Preheat oven to 350.
*NOTE*...this is the egg replacer mixture.....
Combine the water, vegetable oil, and baking powder in a small bowl until powder dissolves and ingredients fizz. Set aside.
Mash tofu in a large bowl. Add lemon juice, olive oil, sugar, salt, basil, garlic, soy milk and optional nutritional yeast. Stir to combine. Add the egg replacer mixture. Stir and set aside.
Place 1/2 cup spaghetti sauce in bottom of a 9x13 glass pan. Lay 1/2 the cooked noodles on top of sauce, covering the bottom layer. Top with 1/2 the cooked beef, 1/2 remaining spaghetti sauce, 1/2 the tofu mixture, and optional mushrooms & black olives. Top with 4 oz of Daiya Mozzarella shreds. Repeat with a second layer: remaining noodles, remaining cooked beef, spaghetti sauce, tofu mixture, and optional mushrooms & black olives. Sprinkle the remaining Daiya Mozzarella shreds on top.
Spray a sheet of aluminum foil with cooking spray and cover the dish (this will help the cheese from getting stuck to the foil). Bake for 40 minutes. Uncover and cook for 10 minutes, or until top is lightly brown and cheese is melted. Let stand for 10-15 minutes to allow lasagna to thicken.
Makes 6 servings. Enjoy!
