Gluten Free Tofu Lasagna

Gluten-free tofu lasagna is good? I'm surprised and happy to report that this lasagna recipe is quite delicious. Print the complete recipe at http://www.myfoodchannel.com/tofu-lasagna-recipe/ CG whipped up this gluten-free lasagna and it was damned tasty. I'm not ready to start driving the tofu train, but I am enjoying the ride.
Try this recipe gluten-free dish out and let me know what you think --and thanks for watching. For more recipe ideas, check out the Chef Buck Playlists: http://www.youtube.com/user/FromUnderTheRock
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TOFU LASAGNA (GLUTEN-FREE)

SAUCE RECIPE:
1 Tbsp olive oil
1/2 tsp crushed red pepper
1/2 large onion, chopped
3 cloves garlic, chopped
15 oz can diced tomatoes
8 oz can tomato sauce
1 carrot (chopped well)
1 stalk celery (chopped well)
2 tsp oregano
1/2 tsp basil
1 bay leaf
salt and pepper (to taste)

....or substitute 25 oz jar store-bought marinara sauce, but don't do that :^(

LASAGNA FILLING:
1 pkg gluten-free, rice lasagna noodles (you do not cook them prior to baking)
2 Tbsp extra-virgin olive oil
1/2 large onion, chopped
6 cloves garlic, minced
16 ounce package extra-firm water-packed tofu (not silken tofu)
3 cups fresh spinach, chopped
1/2 cup Parmesan cheese, shredded
1/2 cup shredded part-skim mozzarella cheese
2 Tbsp Kalamata olives, finely chopped
2 tsp oregano
1/2 tsp thyme
salt & pepper to taste

First thing, start making the sauce (don't buy pre-made sauce!--or do...maybe you're busy, I don't know).
Heat olive oil and red pepper in a saucepan over medium-high heat. Add onion and garlic and saute 2 to 4 minutes. Add Carrot and celery and continue sauteing.
Mix in the remaining sauce ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes or longer, until flavors are blended, stirring routinely.

While sauce is simmering, heat oil in a large skillet and saute garlic and onion for lasagna filling. Add tofu and spinach to skillet and stir until spinach wilts and the mixture is heated through (2 to 3 minutes). Transfer skillet contents to a bowl and stir in parmesan, olives, seasonings, and 2/3 of the marinara sauce.
Spread half of the remaining sauce on bottom of 9 x 13 baking pan. Place a layer of lasagna noodles over sauce--if using the gluten-free rice lasagna, the noodles will not have to be cooked before using. Spread half of the tofu mixture over noodles. Repeat layers of noodle and tofu mixture. Top with remaining marinara sauce and shredded mozzarella cheese.
Cover dish and bake in a 350 degree F oven for about an hour.
Remove from oven and allow to rest 10 minutes.
Then eat, man.

The music is Easy Jam by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link:
Easy Jam by Kevin MacLeod is licensed under a CC Attribution 3.0.
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245.