AUTOPLAY
Vegan And Gluten-free SHORTCUT LASAGNA
8 steps
What you’ll need
1 box
Gluten Free Lasagna Noodles
2 jars or homemade
Tomato Sauce
1/4 cup
Soy sauce / Tamari
1/2 large onion diced
Onion
2 packages
Tofu (Firm or Soft)
1 1/2 cups
Water
3 cups
Spinach
2 cups
Cashew nuts
Sea salt
Sauté your onions just until they turn translucent
1. Sauté your onions just until they turn translucent
1
Add spinach or greens and sauté til wilted. add 1/2 tsp of salt. Set aside.
2. Add spinach or greens and sauté til wilted. add 1/2 tsp of salt. Set aside.
2
Crumble tofu into small pieces add 1 tsp salt
3. Crumble tofu into small pieces add 1 tsp salt
3
Make cashew “cheese” by adding water, cashews and tamari (soy sauce without gluten) to blend
4. Make cashew “cheese” by adding water, cashews and tamari (soy sauce without gluten) to blend
4
Dip lasagna noodles in water before adding to recipe.
5. Dip lasagna noodles in water before adding to recipe.
5
In a 10x 15 Pyrex pan start to stack-sauce, noodles,tofu, spinach onion mix and repeat
6. In a 10x 15 Pyrex pan start to stack-sauce, noodles,tofu, spinach onion mix and repeat
6
On the top layer coat the remaining tomato and cashew sauce
7. On the top layer coat the remaining tomato and cashew sauce
7
Bake at 375 covered for 45 minutes. Makes 12 servings - enjoy
8. Bake at 375 covered for 45 minutes. Makes 12 servings - enjoy
8