My husband loves cheesy homemade lasagna. I used to make it regularly, but it's been years since the poor man has had a taste of it. I took pity on him, and decided to try to make a dairy free version. We were both amazed at how much this tastes like the real thing. The Kid loved it, too, and was completely oblivious to all the vegetables taking a joy ride to his tummy.
2 Tbs olive oil
1 sweet onion, chopped
8 oz mushrooms, sliced
2 cloves garlic, crushed
1 Tbs mixed Italian herbs
salt and fresh ground pepper to taste
1 lb ground turkey or turkey sausage
28 oz can crushed tomatoes
15 oz can tomato sauce
10 oz frozen chopped spinach, thawed and drained
8 oz Tofutti Garlic and Herb "Better Than Cream Cheese", softened
1/2 package egg and dairy free lasagna noodles
3 large zucchini (total approx 1-1 1/2 lbs)
olive oil spray (optional)
Preheat oven to 375F. Heat olive oil to medium high in a large, heavy bottomed pot. Saute onions until translucent. Stir in mushrooms and seasonings. Add ground turkey or turkey sausage, and cook until all pink is gone. Stir in crushed tomatoes and tomato sauce, and turn off burner. In a medium bowl, mix together spinach and Tofutti BTCC until completely combined, then set aside. Using a mandoline or a food processor, slice the zucchini thinly.
Spread a thin layer of sauce in the bottom of a 9" by 13" baking dish. Place a layer of uncooked lasagna noodles on top of the sauce without allowing the noodles to touch each other. Ladle half of the remaining sauce atop the noodles. Gently spread the spinach mixture to completely cover the sauce. Place a second layer of uncooked noodles on the spinach. Cover the noodles with the remaining sauce. Cover the sauce with overlapping rows of zucchini. (The zucchini idea came from the movie "Ratatouille".) Spray the zucchini with olive oil, and sprinkle with oregano.
Bake uncovered for 45 minutes, then allow to stand for 15 minutes before serving.