Baked Vegetable Lasagna

Name: Baked Vegetable Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper, divided; 794 grams crushed tomatoes, undrained; 0 teaspoons crushed red pepper; 1 large egg, lightly beaten; 118 milliliters chopped fresh basil; 79 milliliters chopped fresh parsley; 2 garlic cloves, minced; 12 cooked gluten-free lasagna noodles; 118 milliliters thinly sliced green onions; 1 teaspoon kosher salt, divided; 3 Tbsps olive oil, divided; 1 Tbsp chopped fresh oregano; 57 grams 1/2 cup grated fresh Parmigiano-Reggiano cheese; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 710 milliliters finely chopped red bell pepper (about 2 medium); 237 milliliters ricotta cheese; 1 teaspoon sugar; 397 grams package water-packed firm tofu, drained; 118 milliliters chopped white onion; 2 mediums zucchini, quartered lengthwise and thinly sliced

Baked Vegetable Lasagna might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free and pescatarian recipe has 425 calories, 24g of protein, and 15g of fat per serving. This recipe is typical of Mediterranean cuisine. If you have garlic cloves, parsley, green onions, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

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Oven

Heat 2 tablespoons oil in a medium saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add white onion; saut 5 minutes or until tender.

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White Onion

Add garlic; saut 1 minute or until golden.

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Garlic

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.

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Red Pepper Flakes

Black Pepper

Tomato

Sugar

Salt

Remove from heat; stir in basil and oregano. Cool.

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Oregano

Basil

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.

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Green Onions

Parmigiano Reggiano

Ricotta Cheese

Salt

Tofu

Egg

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Food Processor

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; saut 10 minutes or until vegetables are tender and liquid evaporates.

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Bell Pepper

Vegetable

Zucchini

Salt

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Frying Pan

Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper.

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Black Pepper

Parsley

Spread 1/2 cup tomato mixture in bottom of a 13 x 9inch baking dish coated with cooking spray; top with 3 noodles.

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Cooking Spray

Pasta

Spread

Tomato

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Baking Pan

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.

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Zucchini

Pasta

Spread

Tomato

Tofu

Spread remaining 3/4 cup tomato mixture over top.

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Spread

Tomato

Bake at 375 for 35 minutes or until bubbly; top with mozzarella cheese.

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Mozzarella

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Oven

Bake an additional 5 minutes or until cheese melts.

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Cheese

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Oven

Let stand 10 minutes.

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.