Wednesday, February 16, 2011

Meatless Wednesday

So sorry for the delay in posting, it's been one of those days blizzard, kids not napping and well complete chaos! Anyways without further delay here is today's recipe is a variation on my famous vegetarian lasagna I had to change things because my old recipe had veggie ground round in which unfortunately contains gluten!

Amanda's Amazing Gluten Free Lasagna


First layer
1/2 block extra firm tofu, chopped and then crumbled to resemble veggie ground
1/2 large onion, finely chopped (which I forgot tonight and it was wonderful without)
3 celery sticks, chopped
2 parsnips, peeled and chopped ( if you kids don't like them just chop them smaller)
3 carrots, peeled and chopped
1 medium zucchini, chopped
1 red pepper, chopped
1 green pepper, chopped
1 28oz can of diced no added salt tomatoes
2 1/2 cups sliced fresh mushrooms
1 tbs Epicure Minced Garlic
1 pkg Rice lasagna noodles, cooked for 15-17 at a low boil then rinse under cold water and set
Second layer
1 750g container of 2% cottage cheese
1 bag of baby spinach
Third and final layer
1 bag of Italian cheese blend, shredded

  1. Layer the bottom of your pan 9 x 13 lasagna pan with your first layer of noodles
  2. After chopping all your other ingredients for the first layer combine together in a large bowl and mix, then layer over first layer of noodles.
  3. Then cover with another layer of noodles.
  4. Next add the cottage cheese and spread evenly over the noodles and layer over top as much spinach as desired, I usually cover all the cottage cheese.
  5. Add another layer of noodles, which will be your last layer of noodles.
  6. Cover noodle layer with Italian cheese blend, put pan on a cookie sheet and bake in oven for 50-60 mins. When the cheese is golden brown remove from the oven and enjoy!
My husband and Son will eat this with garlic bread but I do not obviously but maybe some day I will venture into the realm of making my own bread.


  1. Great lasagna recipe, looks really good, can't wait to try.

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