Reprinted from The Blood Type Diet Website (

Wheat-free, Dairy-free Lasagna
Contributed by: RibbitAdded: Oct 17, 2008 at 05:16 PM


I had an Italian tell me it tasted like his mother's.... but it's dairy-free! He didn't believe me.

  • 1 onion, chopped
  • 2 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pound lean ground beef or ground turkey
  • 1-1/2 cup tomato sauce
  • 2 teaspoon each basil and oregano (or to taste), divided
  • 2 teaspoon salt (divided)
  • Black pepper to taste
  • 16 ounces rice lasagna noodles
  • 1 - 10 ounce box frozen spinach, thawed (opt.)
  • 1 package firm tofu
  • 1 container Tofutti Better Than Sour Cream
  • 1 egg (it's really optional, but use it if you can eat eggs)
How to make it:
  1. If you have the type of noodle that requires cooking first, follow directions on the box. Box will say if cooking is not required.
  2. Saute onion and garlic in oil.
  3. Add beef or turkey.
  4. Cook until brown.
  5. Add basil, salt and tomato sauce.
  6. Bring to boil, simmer for 5 min, then remove from heat.
  7. Drain tofu, press with towel, and crumble.
  8. Season with salt, oregano and basil to taste.
  9. Stir in Tofutti cream cheese.
  10. Add spinach, if using.
  11. Stir well, adjust seasonings.
  12. Stir in egg.
  13. Layer in large baking dish: tofu mix, noodles, meat mix...until all used up.
  14. Top with cheese, if you can eat it.
  15. Bake at 425 for 45 minutes