Lasagna (gluten & dairy free)

Steps

1. Preheat the oven to 375 degrees.
2. Press the tofu between two plates with a heavy object on top. Change out the paper towels once. Let sit for at least 20 minutes.
3. In a large pan heat olive oil on medium heat. Add green onions and saute for 1-2 minutes. Add the herbs and saute for an additional minute.
4. Add the ground turkey to the pan and brown until cooked through. Season with salt and pepper.
5. Add the can of diced tomatoes, 1/2 can of tomato sauce, 1/2 can of water, and vegetables and increase heat to a simmer. Simmer for about 20 minutes.
6. While the meat sauce is simmering start on your filling. In a food processor add the pressed tofu, lemon juice, nutritional yeast, salt & pepper, & red pepper flakes. Blend for 2-3 minutes, until fully combined.  Add olive oil to thin out the filling if needed.
7. Cover the bottom of a 9×13 deep pan with 1/2 cup tomato sauce and place a layer of uncooked lasagna noodles on top (it’s okay if this is not even).
8. Add a thin layer of the “cheese” filling on top of the noodles. Next, add a layer of meat sauce and add another layer of noodles. Repeat process at least one more time or until you run out of ingredients.
9. Cover the baking dish with aluminum foil and bake for 40 minutes.
10. Remove the foil and bake for an additional 10 minutes.
11. Remove from oven and let sit for 10 minutes.