Baked Vegetable Lasagna

31 Jan

  • 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

1. Preheat oven to 375°.

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. 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. 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. 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.

Corrine Trang, Cooking Light, JANUARY 2010

I made this exactly as instructed except I do not have a food processor so I used a hand mixer instead.  Preparing each of the three layers takes quite a bit of time and effort so I would recommend making this dish on a night where you have a little extra time and are looking for a more involved cooking project.  Is the work worth the effort?  Yes and no.  This is not your standard lasagna which I knew going into it, but I was still disappointed.  Oddly enough, though, it was actually better leftover.  I don’t think the flavors had enough time to blend in the original cooking stages, but they really came together after a night in the fridge.  Also, if you’re a lasagna fiend looking for a healthier fix, this might be just the trick.

In case you’re weary of the tofu addition to the cheese (I was), no worries: the texture is actually incredibly similar to ricotta and, of course, it merely took on the flavor of the other cheeses in the cheese blend.

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