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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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My friend Eva is allergic to dairy, gluten and soy. She mentioned that she missed lasagna, so I made it my mission to get as close as I could within her dietary restrictions. It may not be real lasagna, but her smile the first time she tried it is all the real I need! Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 lb ground beef (or other ground meat if you prefer) |
2 garlic cloves, minced |
2 (29 ounce) cans italian-style tomatoes, undrained and chopped |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1/2 teaspoon dry crushed red pepper |
1/2 teaspoon salt |
16 ounces garlic hummus |
16 ounces frozen cauliflower, thawed and drained |
10 ounces brown rice lasagna noodles (i use tinkyada) |
Directions:
1. Sauce:.
2. Heat olive oil in a large sauce pan over medium heat until it shimmers.
3. Add onion and cook until tender.
4. Add garlic and ground meat and cook until meat is no longer pink.
5. Add tomatoes, tomato sauce, tomato paste, and seasonings.
6. Mix all ingredients thoroughly.
7. Bring sauce to a boil, then reduce heat to a low simmer (barely even bubbling).
8. Simmer uncovered for 60 min, stirring regularly to avoid burning.
9. Cheese :.
10. Use a blender to combine cauliflower and hummus (the mixture should be fairly smooth, with some cauliflower lumps left for texture).
11. Assembly & Cooking:.
12. Spread a thin layer of sauce on the bottom of a deep 11 x 9 pan.
13. Add 1/3 of the brown rice lasagne noodles.
14. Spread 1/3 of the cheese over the noodles.
15. Spread 1/3 of the remaining sauce over the cheese.
16. Repeat layers 3 times.
17. Cover and bake at 350 for 45 minutes.
18. Let sit 15 minutes before serving.
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