Baked Gluten-Free Vegetable Lasagna

by - 2:59 AM


Baked Gluten-Free Vegetable Lasagna


Baked Gluten-Free Vegetable Lasagna

Ingredients

§  3 tablespoons olive oil,
§  1/2 cup chopped white onion
§  2 garlic cloves, minced
§  1 teaspoon kosher salt,
§  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


Baked Gluten-Free Vegetable Lasagna

Directions to cook:


1.       Preheat oven to 375°.

2.       Heat 2 tablespoons oil in a medium saucepan over medium flame. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden.

3.       Add 1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce flame to low, and simmer 15 minutes or until thoroughly heated.

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

5.       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.

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

7.       Add zucchini, bell pepper and remaining teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and water evaporates.

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

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

10.   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.

11.   Spread remaining 3/4 cup tomato mixture over top.

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

13.   Bake an additional 5 minutes or until cheese melts.

14.   Let stand 10 minutes.


Enjoy it friends and let us know your experience.



Baked Gluten-Free Vegetable Lasagna


Baked Gluten-Free Vegetable Lasagna

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Agoda

Fabhotel

Fabhotel [CPS] IN

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