Baked Vegetable Lasagna Recipe

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Ingredients

Count

Nutrition

330

Calories

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Ingredients:

Serving

3 tbsp olive oil, divided
1/2 cup chopped white onion
2 garlic cloves, minced
1 tsp kosher salt, divided
1 tsp sugar
1/4 tsp freshly ground black pepper, divided
1/4 tsp crushed red pepper
1 (28-oz) can crushed tomatoes, undrained
1/2 cup chopped fresh basil
1 tbsp chopped fresh oregano
1 cup ricotta cheese
1/2 cup (2 oz) grated fresh parmigiano-reggiano cheese
1 (14-oz) 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
1/3 cup chopped fresh parsley
cooking spray
12 cooked gluten-free lasagna noodles
3/4 cup (3 oz) shredded part-skim mozzarella cheese

Directions:

Preheat oven to 375°.
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.
Combine ricotta, Parmigiano-Reggiano, tofu, egg, and 1/4 teaspoon salt in a food processor; process 10 seconds or until blended. Stir in green onions. Set aside.
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.
Spread 1/2 cup tomato mixture in 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	330.37 Kcal (1383 kJ)
Calories from fat	100.6 Kcal
		% Daily Value*
Total Fat	11.18g	17%
Cholesterol	40.7mg	14%
Sodium	332.07mg	14%
Potassium	220.42mg	5%
Total Carbs	47.09g	16%
Sugars	2.25g	9%
Dietary Fiber	1.78g	7%
Protein	9.18g	18%
Vitamin C	36.2mg	60%
Vitamin A	0.7mg	25%
Iron	16.9mg	94%
Calcium	139.8mg	14%

Amount Per 100 g
Calories	197.35 Kcal (826 kJ)
Calories from fat	60.09 Kcal
		% Daily Value*
Total Fat	6.68g	17%
Cholesterol	24.32mg	14%
Sodium	198.37mg	14%
Potassium	131.67mg	5%
Total Carbs	28.13g	16%
Sugars	1.34g	9%
Dietary Fiber	1.06g	7%
Protein	5.48g	18%
Vitamin C	21.6mg	60%
Vitamin A	0.4mg	25%
Iron	10.1mg	94%
Calcium	83.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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