Baked Vegetable Lasagna

Ingredients

• 2 medium zucchini, quartered lengthwise and thinly sliced (about 3 cups)
• 1 (28-ounce) can crushed tomatoes
• ½ cup chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 cup ricotta cheese
• ½ cup thinly sliced green onions
• 2 garlic cloves, minced
• + 14 more ingredients
• • 1 teaspoon kosher salt, divided
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon crushed red pepper
  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1 large egg, lightly beaten
  • 1 (14-ounce) package water-packed firm tofu, drained
  • 3 cups finely chopped red bell pepper (about 2 medium)
  • ¹/₃ cup finely chopped fresh parsley
  • Cooking spray
  • 12 cooked lasagna noodles
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • 3 tablespoons olive oil, divided
  • ½ cup chopped white onion

1. Preheat oven to 375°. 2. Heat 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 hea...

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