Lasagna

I never, ever thought I would have tofu in my fridge. Ever. My how things have changed!

Living a dairy free, sugar free, yeast free,  semi-gluten free lifestyle is not necessarily a picnic. But it is surely looking brighter as new products are becoming more readily available so that the foods we love don't have to be a thing of the past. The thing I miss most, other than desserts, is cheese! One of my favorite comfort foods was lasagna. And what is lasagna with no cheese?

There are many products on the market that claim to be "dairy-free" but they still contain casein. Casein is the main protein present in milk and in cheese (in coagulated form) and is a big culprit of mucus production. It leaves me congested and clearing my throat for days. But today I was on a mission. I was determined to find a soy cheese (or some kind of cheese) that did not have casein in it.

And today, on my first visit to the new EarthFare, I discovered Daiya. Aaaaaah...there is a God. Now to look at the product, you would be a wee bit apprehensive because it looks totally unappetizing in the package. But to taste it is another story. It is rich, nutty pure goodness! Daiya is a product that is free of soy, casein, lactose, gluten, egg, wheat, barley, corn, rice and nuts. There are no artificial ingredients, preservatives, hormones, antibiotics, or animal products of any kind. I am in heaven! HEA-VEN!

Now it wasn't the prettiest pan of lasagna that I ever made. And yes, I cheated and used a jar of tomato sauce. It's a weeknight so it is what it is. The Daiya does not melt quite like regular cheese. And perhaps I was so excited about the prospect of dinner that I did not wait on the lasagna to cool before cutting it and having it fall all over the plate. Nevertheless, it did not disappoint!

So here's to rediscovering some of my favorite dishes...with healthier alternatives. Cheers!

Gluten Free Lasagna

1 box lasagna noodles (I recommend Tinkyada brown rice pasta)
1 tbsp olive oil
1 package ground turkey meat
1 small yellow onion
1 small green pepper
1 clove garlic, minced
1 lg jar of Organic tomato sauce (hey, it's a weeknight)
1 1/2 tsp salt
1 tsp pepper
2 tsp fresh basil
1 tbsp fresh parsley
1 tsp oregano

Cheese mixture:
1 pkg firm tofu
1/4 c soy milk
1 tbsp lemon juice
2 tbsp fresh basil
Salt and pepper, to taste
2 c fresh spinach, chopped

Preheat oven to 350.

Cook lasagna noodles in boiling salted water according to package directions. 

Heat olive oil in a saucepan and brown turkey meat, along with onions, green pepper and garlic. Add tomato sauce and seasonings; cook until bubbly.

Place tofu, milk, lemon juice, and basil in a food processor and blend until smooth. Add salt and pepper. Combine chopped spinach with tofu mixture.

Cover bottom of baking dish with a thin layer of tomato sauce. Add a layer of noodles. Follow with a layer of the tofu filling. Repeat until you use all of the tofu. End with the last of the noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbly. Allow lasagna to set a few minutes before slicing.

Here is a tasty alternative for you if you are not looking for a dairy/gluten free dish.

Italian Sausage Lasagna

10 to 12 lasagna noodles
1/2 pound bulk Italian sausage (remove casings)
1/2 pound ground turkey
1 tbsp olive oil
1 clove garlic, minced
1 small yellow onion
1 small green pepper
1 c mushrooms, thinly sliced
1/4 c red wine
1 can (14.5 ounces) tomatoes or jar of tomato sauce
1 1/2 tsp salt
1 tsp pepper
2 tsp fresh basil
1 tbsp fresh parsley
1 tsp oregano

Cheese mixture:
3 c ricotta cheese (or cottage cheese)
1/4 c Parmesan cheese
2 eggs
2 c spinach
1 pkg Mexican 4-cheese Blend
 
Brown turkey and sausage; drain off excess fat.

Cook lasagna noodles in boiling salted water according to package directions.

In a large saute pan add garlic, onion, green pepper and mushrooms and saute until onions are translucent, about 5 minutes. Add meat, wine, tomato sauce and seasonings. Simmer, uncovered, for 30 minutes.

In a bowl, combine ricotta (or cottage) cheese, Parmesan cheese, eggs, spinach and a dash of salt and pepper.

Cover bottom of baking dish with a thin layer of tomato sauce. Add a layer of noodles. Follow with a layer of the cheese filling. Repeat until you use all of the cheese filling. End with the last of the noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbly. (During the last 10 minutes, cover the top of the lasagna with the 4-cheese blend). Bake until browned. Allow lasagna to set a few minutes before slicing.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.