Thursday, February 11, 2010

Pastaless Veggie Lasagna

I love lasagna, or pretty much any combination of tomato sauce and cheese. Unfortunately, although there are gluten free lasagna noodles available (DeBole's rice noodles), I have found that they either tend to fall apart, or otherwise become too firm and never fully soften. So, this time around I eliminated the pasta entirely, with some pretty happy results.

2 zucchinis
1 cup mushrooms
1 package firm or extra firm tofu
1 jar gluten free tomato sauce (I like Organic Valley)
1 bag shredded mozzarella cheese, or Italian cheese blend
1 bag gluten free breadcrumbs (I like Schar)
1 egg, beaten
basil, garlic powder, onion powder (to taste)
Olive oil for frying (vegetable oil works, too)

Mix the herbs into the breadcrumbs.
Slice the zucchini and tofu into lengthwise strips.
Dip the zucchini (and tofu as well, if you like) into the beaten egg and roll into breadcrumbs to coat.
Fry the strips about 1 minute on each side, or until the crumbs become a golden brown. Put the fried strips on a plate lined with paper towels to drain.

Layer into a pan (I like to use mini-pans, but use whatever you like) the ingredients in the following order: sauce, zucchini, tofu, sauce, cheese, mushroom. Repeat until all the veggies are used up, then top with a final layer of cheese.

Bake at 375 for 45 min to an hour (half hour if you're using mini-pans), or until the cheese becomes bubbly.

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