Baked Vegetable Lasagna

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 28 ounce canned tomatoes crushed undrained canned
• 0.3 teaspoon pepper red crushed
• 1 large eggs lightly beaten
• 0.5 cup basil fresh chopped
• 0.3 cup parsley fresh chopped
• 2  garlic clove minced
• 12  lasagna noodles gluten-free cooked
• 0.5 cup spring onion thinly sliced
• 1 teaspoon kosher salt divided
• 3 tablespoons olive oil divided
• 1 tablespoon oregano fresh chopped
• 2 ounces parmesan fresh grated
• 3 ounces part-skim mozzarella cheese shredded
• 3 cups bell pepper red finely chopped ( 2 medium)
• 1 cup ricotta cheese 
• 1 teaspoon sugar 
• 14 ounce tofu firm drained
• 0.5 cup onion white chopped
• 2 medium zucchini thinly sliced quartered

Equipment

• food processor
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Heat 2 tablespoons oil in a medium saucepan over medium-high heat.
3. Add white onion; saut 5 minutes or until tender.
4. Add garlic; saut 1 minute or until golden.
5. 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.
6. Remove from heat; stir in basil and oregano. Cool.
7. 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.
8. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
9. Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; saut 10 minutes or until vegetables are tender and liquid evaporates.
10. Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper.
11. Spread 1/2 cup tomato mixture in bottom of a 13 x 9inch baking dish coated with cooking spray; top with 3 noodles.
12. 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.
13. Spread remaining 3/4 cup tomato mixture over top.
14. Bake at 375 for 35 minutes or until bubbly; top with mozzarella cheese.
15. Bake an additional 5 minutes or until cheese melts.
16. Let stand 10 minutes.