WHEAT-FREE TOFU LASAGNA

Tofu Layer:
2 lb. tofu
2 cloves garlic, minced
1 tsp. sea salt
¼ tsp. black pepper
½ tsp. nutmeg
½ C. fresh basil, chopped

1 lb. Rice lasagna noodles, uncooked

5 C. pasta sauce (more if needed)
2 C. chopped or shredded veggies (spinach, zucchini, etc.)

1. To prepare tofu layer, blend tofu in food processor until smooth. In a saucepan, heat oil and sauté garlic. Add tofu, salt, pepper, nutmeg, and fresh basil.
2. To assemble lasagna, add raw veggies to pasta sauce, spread ¼ of the sauce in a 9”x13” baking pan. Place ¼ of the lasagna noodles over the sauce. Spread 1/3 of the tofu mixture over the pasta, then add another ¼ of the pasta. Repeat this process two more times, and end with a layer of sauce.
3. Bake lasagna for 1 ½ hours at 375 degrees, covered with foil until the last 10 minutes. Then remove foil and bake for 10 more minutes.