Gluten Free & Dairy Free (but NOT vegan) Lasagna

Normally when I make lasagna, I add in goat's cheese in replacement of the ricotta. I'm not really supposed to eat goat's cheese, but I often do anyways, regardless of the instructions from my Naturopath (because what's life without CHEESE?!). However, I'm really trying to cut down on the unnecessary things in my diet that could be contributing to my various minor health complaints, and dairy is really something that can be the root cause of a number of issues, even if it didn't actually come from something that moo's.

So with that in mind, I decided that I would make a lasagna yesterday with Dairy Free Ricotta. My interweb searches tell me that Tofutti actually makes one, but I didn't want to bother finding it here in Victoria, and my gut told me it would be a HUGE waste of time to even try. So, I made my own, adapted from this recipe. And it was awesome. And probably much cheaper, since the only thing I didn't already have on hand was the actual tofu.

You will need.....

* one block of extra firm 350 g organic tofu (I couldn't find silken, so it's just regular extra firm tofu)
* 1/2 tablespoon of salt
* 2 tablespoons of apple cider vinegar
* 1 tablespoon of honey

Crumble the tofu and add all the other things and mix it up. You will have something that looks like cheese. Don't be fooled. It's still tofu. Don't expect it to taste like cheese either, or you will be disappointed.

HOWEVER.....

Once you add it into your lasagna, you won't even notice (or maybe you will, but it's been so long since I have had ACTUAL ricotta cheese, I couldn't tell...and the Dairy Loving Husband approved too!)

Follow all the directions on your lasagna noodles box (I use Tinkyada). Spread your sauce, and layer your filling. I use a mixture of the aforementioned "ricotta" mixed with spinach (2 wee boxes of the frozen stuff), and sauteed matchstick carrots (for even more servings of vegetables!), and of course extra lean ground organic beef that's been cooked with tomato sauce. I topped with a whole block of soy cheese and a lot of ground pepper.

Lasagna is not exactly difficult to make, and it provides lunches and leftovers for days. And the best part is that lasagna ALWAYS tastes better the second day. Always. Fact. And this one is definitely more health conscious than your average cheesy lasagna, being heavy on the veggies and no actual cheese - eliminating ALL of the animal products would make it even better for you, but I like meat, so.....meat it is.