Gluten/ Dairy Free!

Henceforth the recipes in this blog will be both gluten and dairy free since my roommate and I are allergic to both. This is for those of you like us who need delicious and nutritious recipes but have allergies that limit your choices. I will also provide alternate ingredients for those of you who cannot have eggs, nuts, or soy. If there is any other allergy you have, let us know and we will work to adapt our recipes to be friendly for all! Enjoy!

Vegan lasagna

1 10oz box of rice lasagna noodles (or two boxes if you want thinner layers)
1 jar tomato sauce
1/2 cup broccoli florets
1/2 medium zucchini, finely chopped
1/2 large bell pepper, diced
1/2 cup carrots, finely chopped
1/2 cup fresh spinach, chopped
2 cloves fresh garlic, minced
8 oz extra firm tofu
8 oz cheddar flavored rice cheese
8 oz mozzarella flavored rice cheese

The night before, marinate tofu in Italian seasoning and olive oil.
Lightly coat the bottom of a large skillet with olive oil. Sauté garlic on medium heat for about 5 minutes and then add vegetables. Sauté the vegetables until they are tender. Season as desired (I just added some Italian seasoning. I also love fresh oregano.) Add half a jar of organic tomato sauce or pasta sauce. Add the tofu and cook until the sauce and tofu are heated through.
Preheat oven to 400 degrees.
Lightly grease a casserole dish with olive oil. Place a layer of noodles in the bottom. (Be sure to check the package to see if the noodles have to be boiled first. The brand I used did not.) Add a layer of sauce and a layer of cheese and repeat until you have used all of the noodles. Layer extra cheese on the top.
Place in oven and cook for 15 to 20 minutes or until noodles are soft and cheese is melted. Serve with a side salad.

My roommate and I tried this and it turned out great! Enjoy!