Once again, my awesome husband has come thru with a wonderful recipe to replace a lost cheese dish! Lasagna....the word alone brings up tastes in my memory that drive me nuts with cravings. If you read down the posts, you will have read about the pork/bacon burgers he made. Well, last night, he made lasagna, completely dairy free/gluten free using up the left overs from lunch.
1 Eggplant, thinly sliced
1-2 zucchini also thinly sliced
1 lb Medium tofu (marinated in salt water for a couple of hours, depends on your taste) then crumbled
2 jars of your favorite pasta sauce. I use one with chunky veggies and no added hfcs.
1 1/2 tub of GoVeggie Cream Cheese
GoVeggie Parmesan sprinkle to taste
1/2 lb of already cooked pork/bacon burger crumbled up
Just layer them all like normal, Sauce on bottom, eggplant, zucchini, tofu crumbles, spoonfuls of cream cheese, burger crumbles, repeat until you have used it all up or used up every baking dish in the house! Sprinkle a good layer of the Parmesan on top and bake for 1 1/2 hrs at 350. I don't recommend baking it any higher or the cheese will burn and leave a bad taste in your meal.
