the vegetarian environmentalist

Veggie Lasagne 07/01/2009
 

I took the majority of this one from Delicious Living (where I used to work), but altered it a bit. It’s really healthy and a great way to get your veggies! You can use all tofu, all ricotta, or a mixture of both, like below.

16 ounces Lasagne noodles (I use whole wheat)
1 cup part-skim Ricotta
1 cup Tofu, mashed
1 Egg
1 cup shredded Zucchini
1/2 cup Pine Nuts
1 tsp dried Parsley or Basil

1 tablespoon Olive Oil
2 cloves Garlic, minced
1 small Red Pepper, thinly sliced
1 small Green Pepper, thinly sliced
1 cup Onion, thinly sliced
1 cup chopped Artichoke Hearts
1 cup chopped Kalamata Olives

5-1/2 cups chunky marinara sauce (about 52 ounces)
2 cup shredded part-skim mozzarella cheese (16 ounces)
1/4 cup grated Parmesan cheese

Cook pasta according to directions; drain and lay flat to cool. Preheat oven to 375º.

In a medium bowl, combine ricotta, tofu, egg, zucchini, pine nuts, and parsley or basil. Set aside.

In a medium nonstick skillet, sauté garlic, peppers, onion in olive oil for 5 minutes. Add artichoke hearts and olives right at the end.

Spread 1/2 cup marinara sauce in a 13×9x2-inch pan. Arrange four noodles lengthwise over sauce, overlapping edges. Spread one-third ricotta mixture over pasta, followed by 1-1/3 cups marinara sauce. Layer one-fourth of the vegetables.
Repeat layers twice, ending with pasta. Spoon remaining vegetables over pasta. Spread remaining sauce over top and sprinkle with cheeses and a few extra pine nuts.

Cover with foil and bake 40 minutes. Remove foil and bake 10 more minutes or until hot and bubbly. Let stand 10 minutes before serving.

 


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