Baked Vegetable Lasagna

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Layers of fresh vegetables topped with gooey melted cheese make this lasagna dish a healthy, hearty, and delicious choice for dinner.

Yield: 8 servings (serving size: 1 piece)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 52 Minutes

Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 18g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 3.6g
  • Protein: 21.6g
  • Carbohydrate: 28.8g
  • Fiber: 5.3g
  • Cholesterol: 53mg
  • Iron: 8.1mg
  • Sodium: 543mg
  • Calcium: 595mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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. 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. 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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