vegetable lasagna

vegetarian - serves 4
submitted by: lisa brisch, delaware

ingredients

1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced onion
25 ounces vino de milo tuscan merlot sauce
3 tablespoons pesto
14.5 ounces silken tofu
cooking spray
6 whole wheat lasagna noodles, cooked and cut in half
3/4 cup shredded part-skim mozzarella cheese

directions

1. preheat oven to 375 degrees.
2. heat oil in a medium saucepan over medium heat. add mushrooms and the next 4 ingredients; cook for 5 minutes, stirring frequently. add vino de milo tuscan merlot sauce; bring to a boil. reduce heat, and simmer for 2 minutes.
3. process tofu in a blender or food processor until smooth. combine pesto and tofu in a small bowl. spread 1/2 cup tomato mixture in the bottom of an 8-inch square baking dish or pan coated with cooking spray. arrange 4 noodle halves over tomato mixture. top noodles with half of tofu mixture and 1 cup tomato mixture. repeat layers, ending with noodles. spread remaining tomato mixture over noodles; sprinkle with mozzarella.
4. cover and bake for 30 minutes. uncover and bake an additional 20 minutes. let stand 10 minutes.

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