Baked Vegetable Lasagna

Name: Baked Vegetable Lasagna
Yield: 8
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

Baked Vegetable Lasagna was pinched from <a href="http://www.myrecipes.com/recipe/baked-vegetable-lasagna-50400000117286/" target="_blank">www.myrecipes.com.</a>

INGREDIENTS

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3 tablespoons olive oil, divided

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1/2 cup chopped white onion

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2 garlic cloves, minced

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1 teaspoon kosher salt, divided

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1 teaspoon sugar

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1/4 teaspoon freshly ground black pepper, divided

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1/4 teaspoon crushed red pepper

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1 (28-ounce) can crushed tomatoes, undrained

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1/2 cup chopped fresh basil

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1 tablespoon chopped fresh oregano

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1 cup ricotta cheese

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1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

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1 (14-ounce) package water-packed firm tofu, drained

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1 large egg, lightly beaten

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1/2 cup thinly sliced green onions

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3 cups finely chopped red bell pepper (about 2 medium)

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2 medium zucchini, quartered lengthwise and thinly sliced

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1/3 cup chopped fresh parsley

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Cooking spray

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12 cooked gluten-free lasagna noodles

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3/4 cup (3 ounces) shredded part-skim mozzarella cheese

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