Baked Vegetable Lasagna

Name: 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

21 ingredients

5 steps

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

Preheat oven to 375°.
2

Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; saute 5 minutes or until tender. Add garlic; saute 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

Combine 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

Heat 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; saute 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.