Scrumptious veggie lasagna.
1. Cook lasagna noodles and pre-heat oven to 375 degrees.
2. Chop & prepare all produce.
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. In a large bowl, mix ricotta, Parmigiano-Reggiano, tofu, egg, and a pinch of salt. Stir in green onions. Set aside.
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. 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:
- 3/4 cup tomato sauce
- 1 cup tofu sauce
- 1 cup vegetable mix
-3 lasagna noodles
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.
I substituted the second zucchini for and eggplant and did not use any tofu. The recipe does not use enough sauce - I was about 2 cups short of what I would have liked.
Added another egg, half cup of ricotta, and 1/3 cup Parmiagano-Reggiano to make up for lack of tofu. Good cheesy taste.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 303 | ||
Calories from Fat: 86 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 70mg | 22 % | |
Sodium 387.8mg | 13 % | |
Potassium 832.1mg | 22 % | |
Total Carbohydrate 37.6g | 11 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 32.9g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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