Gluten-free Spinach, Mushroom and Cheese Lasagna


1 box brown rice lasagna pasta (about 10-12 noodles)

1 large jar organic tomato sauce (500ml)

2 cloves garlic

1 small bag frozen spinach, thawed and drained of all water (2 cups)

3 tbsp coconut oil/avocado oil

3 cups sliced crimini mushrooms

2 cups shredded goat cheese

1 cup grated parmesan

2 cups organic sprouted tofu, drained of all water, cut into cubes and dried



  1. Preheat oven to 350F.  Bring large pot of salted water to a boil and add pasta noodles, cooking them as per box.
  2. Remove from heat, drain pasta and toss with dash of olive oil to prevent from sticking. Set aside.
  3. In a medium sized pan, stir fry mushrooms, spinach and minced garlic in oil for about 8-10 minutes.
  4. Remove from heat and place in a large bowl.
  5. Spread ¼ cup tomato sauce on bottom of a lightly oiled 9×13” baking dish.
  6. Layer 3 noodles and top with half of the spinach mixture.  Press down firmly.
  7. Spread half goat cheese, parmesan, and tofu which you can mash with fingers.
  8. Add ¾ cup tomato sauce.
  9. Repeat for one more layer.  Place remaining noodles on top, finishing with tomato sauce and topped with left over cheese.
  10. Cover with foil and cook for 40 minutes.  Uncover and cook until cheese is browned.
  11. Let rest for 15 minutes before serving.