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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Layers of fresh vegetables topped with gooey melted cheese make this lasagna dish a healthy, hearty, and delicious choice for dinner. 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; 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. 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; 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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