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
12 cooked lasagna noodles
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
How to Make It
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 for 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 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.
I wish I could rate the recipe twice: once for taste and a second time for hands-on work.
For taste, I'd give this 4 stars since it tasted terrific although I believe (like some other reviewers said) the top layer was dry.
HOWEVER, the time involved in preparing the separate layers makes this a 1-star dish. Making sauce, sauteing vegetables, pureeing the cheeses and tofu, cooking the noodles - whew!! Way too much time and waaay too many utensils and cooking supplies.
I won't be changing my regular lasagna recipe for this one.
I've been searching for a vegetable lasagna, and this one was very tasty. I admit to being skeptical of the use of tofu, but it worked. The only reason I didn't give it 5 stars was that there was not quite enough sauce. Even after reading previous reviews and using the specified amount, there was barely enough left for the top. Next time I'll probably 1.5x or double the sauce portion. Oh, and I probably added more cheese b/c we love cheese! :)
This was surprisingly good, you couldn't taste the tofu, and my husband happily ate it, even though he usually doesn't care for zucchini. I used the no-boil lasagna noodles; the top noodle layer was a little dry, so next time I will try putting the cheese on before baking, and then covering with foil. Best of all the slices really held their shape.
This lasagna certainly tastes lighter and healthier than usual. We had to add more tomato sauce (like the kind in a jar) since I don't feel like the recipe, as written, made nearly enough. We also added more cheese on top. It was okay, but not very memorable.