Lactose Free Spinach Lasagna Food

LACTOSE-FREE SPINACH LASAGNA

Steps:

• In a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add spinach and garlic; cook 2 minutes longer. Stir in the tomatoes, tomato sauce, tomato paste, basil and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally., Meanwhile, cook lasagna noodles according to package directions; drain., In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place three noodles in the bottom of a 13x9-in. baking dish coated with cooking spray. Layer with half of the tofu mixture, 1-1/2 cups spinach mixture, 1/2 cup mozzarella-flavored soy cheese and 1/3 cup cheddar-flavored soy cheese. Repeat layers. Top with remaining noodles and spinach mixture; sprinkle with remaining cheeses., Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

DAIRY FREE LASAGNA

Steps:

• Drizzle oil in a sauce pan and heat. When ready, sauté chopped onions, carrots, and celery for about 5 minutes.
• Add ground beef. Stir and cook until well browned.
• Deglaze with red wine. Once the wine is completely evaportated add the tomato puree.
• Stir and let cook for two hours with the pot parcially uncovered. Mix from time to time and add stock as needed.
• Cook lasagna noodles as directed on the box until al dente. Stir regularly to make sure the noodles don't stuck together.
• Heat oil in a sause pan. Wisk in flour a little at a time. Stir for about 2 minutes.
• Wisk in milk and bring to a boil.
• Lower heat. Add nutmeg and salt to taste and stir for 2 or 3 more minutes.
• Pour a thin layer of bechamel sauce on the bottom of a baking pan. Spoon bolognese sause on top of it and cover that with lasagna noodles. Repeat until you have five layers.
• Bake in a preheated at 340° F or 170° C for 40 minutes.

NON DAIRY LASAGNA

Steps:

• 1. Cook lasagna noodles in salted water until they are almost cooked fully. Stir occasionally while cooking as it avoids having them stick together. Drain but do not pour water over it as I've found the water prevents the sauce from sticking to the pasta.
• 2. While lasagna noodles are being cooked, brown lean ground beef with oil in a frying pan.
• 3. Finely chop onion, mushrooms, and peppers, and add to beef when it is cooked.
• 4. Add spices and prepared spaghetti sauce, stir and simmer for about 20 minutes, stirring occasionally. I prefer using the Primo sauce as I find it isn't too watery but most any brand will do.
• 5. To make the filling, in a bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the "tofutti" brand), egg, 1/4 cup daiya cheese (or whatever non-dairy cheese you prefer), and the oregano, garlic powder and parsley. Set aside. (The daiya cheese is available in cheddar or mozzerella flavour, although I find both pretty much taste the same).
• 6. In a seperate bowl combine the fresh non-dairy bread crumbs (I ended up making my own from 3 slices of white bread that was made without dairy). Add 1/4 tsp of oregano, garlic powder and onion powder. Set aside, this will be the topping.
• 7. In a Lasagna pan add a small amount of the meat sauce in the bottom of the pan. Lay three lasagna noodles on top, Then spread 1/3 of the filling on top of the noodles, and add meat sauce. Repeat this layer two more times, ending again with the meat sauce. You'll have one extra un-used noodle, this is just a bonus for the cook to eat after it goes in the oven with a tiny bit of the sauce on it - you've earned it.
• 8. Melt 1 Tbsp of the non-dairy margarine (I prefer using "Vegan Becel" although I don't know if this is available outside of Canada).
• 9. Sprinkle the bread crumb mixture on top of the lasagna, and drizzle the melted non-dairy margarine on top. Then sprinkle the non-dairy shredded cheese on top. If you prefer, you can always add more non-dairy cheese than what I've stated.
• 10. In a preheated oven set at 350 degrees, bake for about 45 minutes. It works best to cover the lasagna with aluminum foil for the first 30 minuts and then bake it uncovered for the last 15 minutes.
• 11. Another baking option is to bake it at 225 degrees, covered, for about 4 hours. This will allow you to roast extra peppers, tomatos, and garlic for the last two hours of baking time (cut the peppers into large pieces, and the tomatos in half, and peel off some of the skin off the head of garlic and cut the top off. Lay these out in a shallow pan, then sprinkle all three with oil, salt & pepper, onion powder and oregano. Just make sure to cover the garlic with aluminum foil, and bake all three for about 2 hours). It makes an excellent addition to serve with the lasagna.
• 12. When lasagna is ready, let it sit on the counter for about 5 minutes before cutting. Enjoy.