Baked Vegetable Lasagna Recipe

Name: Baked Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
2
Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; saute 5 minutes or until tender. Add garlic; saute 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 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; saute 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 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 375u00b0 for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.
6
There are a variety of gluten-free pastas available. Most are made of corn, rice, quinoa, or buckwheat. Since these pastas lack wheat, which acts as a binder in traditional pasta, they cook differently and can get mushy quickly if overcooked. Reference the package when cooking each variety because cook times and procedures for the best results vary.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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1663

kcal

Calories

Fat

266

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1/2 cup chopped white onion, 2 garlic cloves, minced, 1 teaspoon kosher salt, divided, and more.

Yes, Baked Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions