Baked Gluten-Free Vegetable Lasagna

by Ashutosh - 2:59 AM

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

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.