Baked Vegetable Lasagna

Ingredients

• 3 tablespoons Olive oil divided
• 1/2 cup Yellow onion chopped
• 2 cloves Garlic minced
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/4 teaspoon Ground black pepper divided
• 1/4 teaspoon Red pepper flakes
• 28 ounces Crushed tomatoes
• 1/2 cup Fresh basil chopped
• 1 tablespoon Fresh oregano chopped
• 1 cup Ricotta Cheese part skim
• 1/2 cup Parmigiano-Reggiano cheese grated
• 14 ounce Tofu drained (not pressed)
• 1 large Egg lightly beaten
• 1/2 cup Green onions thinly sliced
• 3 cups Red bell pepper finely chopped
• 2 medium Zucchini chopped
• 1/3 cup Fresh parsley finely chopped
• 12 Lasagna noodle cooked
• 3/4 cup Part Skim Mozzarella Cheese shredded

Instructions

1. 1. Cook lasagna noodles and pre-heat oven to 375 degrees.
2. 2. Chop & prepare all produce.
3. 3. Bring medium saucepan to medium-high heat with 2 tablespoons oil. Add white onion, saute 5 minutes. Add garlic, saute 1 minute. Add pinch of salt, sugar, pinch of ground black pepper, crushed red pepper, and crushed tomatoes. Cover, reduce heat to low, simmer 15 minutes. Remove from heat, stir in basil & oregano. Cool.
4. 4. In a large bowl, mix ricotta, Parmigiano-Reggiano, tofu, egg, and a pinch of salt. Stir in green onions. Set aside.
5. 5. Bring large nonstick skillet to medium-high heat with 1 tablespoon oil. Add bell peppers, zucchini, pinch of salt. Saute 10 minutes or until vegetables are tender. Remove from heat, stir in parsley and pinch of ground black pepper.
6. 6. In a greased 13 x 9 baking pan, spread 1/2 cup tomato sauce and layer on three lasagna noodles. Repeat the following layers 3 times:
7. - 3/4 cup tomato sauce
8. - 1 cup tofu sauce
9. - 1 cup vegetable mix
10. -3 lasagna noodles
11. 7. Spread the remaining tomato sauce (3/4 cup) on top. Bake at 375 degrees for 35 minutes or until bubbly. Top with mozzarella cheese, bake 5 more minutes or until cheese is melted. Cool 10-15 minutes and serve.