Add white onion; sauté 5 minutes or until tender. Cool. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper. Stir in … Follow the directions on that-- 3/4 cup only. Let stand 10 minutes. Becky Luigart-Stayner; Styling: Jan Gautro. We also added more cheese on top. This was an amazing meal. 347 calories; fat 18g; saturated fat 6.2g; mono fat 7g; poly fat 3.6g; protein 21.6g; carbohydrates 28.8g; fiber 5.3g; cholesterol 53mg; iron 8.1mg; sodium 543mg; calcium 595mg. Cook over medium high heat until evenly brown. Offers may be subject to change without notice. I think that shredded mozzarella between the layers would be a tasty addition to the tofu mixture. Remove the cover and bake for an additional 15 minutes or until the top layer of the lasagna is light brown and bubbly. If you don't portion out your sauce at the beginning layers, you will run out for the top. We had to add more tomato sauce (like the kind in a jar) since I don't feel like the recipe, as written, made nearly enough. https://www.jamieoliver.com/recipes/beef-recipes/simple-baked-lasagne

Stir in green onions. Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Spread 3/4 cup tomato mixture over noodles; top with 1 cup tofu mixture and 1 cup zucchini mixture. Add 1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper, crushed red pepper, and tomatoes. Turn the oven off and let the lasagna stand for 10 minutes. And while this recipe requires a bit of work, it can be made ahead of time and stored in the fridge for up to 24 hours before baking.A hearty recipe that’s perfect for feeding large groups!. I have made it several times, my kids and husband love it, and the tofu in place of part of the cheese makes it so much healthier and guiltless to eat! Substituted whole wheat noodles which made it more hearty. If desired, add the wine (optional) and continue cooking until liquid has reduced by … The next time I entertain and there are vegetarians in the crowd, this will definitely be the main course. Combine ricotta, Parmigiano-Reggiano, tofu, egg, and 1/4 teaspoon salt in a food processor; process for 10 seconds or until blended. Lasagne (US: / l ə ˈ z ɑː n j ə /, UK: / l ə ˈ z æ n j ə /, Italian: [laˈzaɲɲe]; singular I won't be changing my regular lasagna recipe for this one. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. The Best Homemade Lasagna Recipe is cheesy, meaty, saucy, and SO delicious!!! Added additional mozarella cheese on top. ¼ teaspoon freshly ground black pepper, divided, ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese, 1 (14-ounce) package water-packed firm tofu, drained, 3 cups finely chopped red bell pepper (about 2 medium), 2 medium zucchini, quartered lengthwise and thinly sliced (about 3 cups), ¾ cup (3 ounces) shredded part-skim mozzarella cheese.