Baked Vegetable Lasagna

Baked Vegetable Lasagna
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network