Baked Vegetable Lasagna

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, undrained
• 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
• 1/3 cup chopped fresh parsley
• Cooking spray
• 12 cooked gluten-free 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 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 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.