Wheat-free Tofu Lasagna

Ingredients

• 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.)

Instructions

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.

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