Vegetable Lasagna

This is a wonderfully light and easy recipe!  No one will miss the meat or dairy, plus it is an easy way to disguise some veggies past your unsuspecting children.  It has become a family staple in our home.

Ingredients:

2 Tbsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

1/2 cup zucchini, diced

8 oz mushrooms, sliced

2, 26 oz jars spaghetti sauce (preferably low sodium) or 6 cups homemade sauce

12 oven ready lasagna noodles (these are the kind that you don't have to boil first)

1 recipe Tofu Ricotta

Daiya brand dairy-free shredded mozzarella style cheese (optional)

Directions: 

Preheat oven to 375 degrees.

Heat olive oil in a large skillet over medium heat.  Add onions, garlic, peppers and saute until lightly softened.

Add mushrooms and zucchini.  Saute for another 2-3 minuites.  Stir in spaghetti sauce.  Taste and adjust seasonings as needed (if you have fresh herbs, add them here for a wonderful, fragrant taste).

In a medium bowl, prepare Tofu Ricotta per recipe instructions.

Spray a 9x13-inch baking pan with non-stick spray.

Spoon ~3/4 cup of the vegetable and sauce mixture into the bottom of pan.  Top with 4 lasagna noodles, slightly overlapping if necessary.  Top with 1/2 of the Tofu Ricotta mixture and an additional 1/3 of the vegetable sauce mixture.  Top with 4 more lasagna noodles, the remaining ricotta, and the last 1/3 of the vegetable sauce mixture.  If desired, sprinkle the top with Daiya dairy-free cheese.  

Cover with aluminum foil and bake for 30 minutes.  Uncover and bake an additional 10-20 minutes.  Remove from oven and let sit for 15 minutes before cutting.

Pair with a garden salad and a piece of whole wheat garlic toast for a complete meal.

Recipe adapted from: http://kidscooking.about.com/od/dinnerrecipes/r/vegetablelasagn.htm