Baked Vegetable Lasagna

» Baked Vegetable Lasagna
Baked Vegetable Lasagna

Ingredients

  • 3 tablespoons olive oil, divided
  • 1/2 cup chopped white onion
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon crushed red pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 cup ricotta cheese
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1 (14-ounce) package water-packed firm tofu, drained
  • 1 large egg, lightly beaten
  • 1/2 cup thinly sliced green onions
  • 3 cups finely chopped red bell pepper (about 2 medium)
  • 2 medium zucchini, quartered lengthwise and thinly sliced (about 3 cups)
  • 1/3 cup finely chopped fresh parsley
  • Cooking spray
  • 12 cooked lasagna noodles
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions

1. Heat oven to 375°.

2.Overheat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or  until tender. Add garlic; sauté 1 minute or until golden. Add  1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper,  crushed red pepper, and tomatoes. Cover, reduce heat to    low, and simmer 15 minutes or until thoroughly heated.  Remove from heat; stir in basil and oregano. Cool.

3. Mix ricotta, Parmigiano-Reggiano, tofu, egg, and 1/4 teaspoon salt in a food processor; process for 10 seconds  or until blended. Stir in green onions. Set aside.

4. Overheat remaining 1 tablespoon olive oil in a large nonstick  skillet over medium-high heat. Add bell pepper, zucchini,  and remaining 1/4 teaspoon salt to pan; sauté 10 minutes or  until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining 1/8 teaspoon black  pepper.

5. Spread 1/2 cup tomato mixture in the bottom of a 13 x 9– inch baking dish coated with cooking spray; top with 3 noodles. Spread 3/4 cup tomato mixture over noodles; top with 1 cup tofu mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining 3/4  cup tomato mixture over top. Bake at 375° for 35 minutes or  until bubbly; top with mozzarella cheese. Bake an  additional 5   minutes or until cheese melts. Let stand 10  minutes.


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