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Ingredients

• 3 tablespoons olive oil, divided
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 1 teaspoon kosher salt, divided
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper
• 1 (28-ounce) can crushed tomatoes, undrained
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 cup ricotta cheese
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1 (14-ounce) package water-packed firm tofu, drained
• 1 large egg, lightly beaten
• 1/2 cup thinly sliced green onions
• 3 cups finely chopped red bell pepper (about 2 medium)
• 2 medium zucchini, quartered lengthwise and thinly sliced
• 1/3 cup chopped fresh parsley
• Cooking spray
• 12 cooked gluten-free lasagna noodles
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Description

Don't Press Out Extra Water From The Tofu For This Recipe; That Way, The Cheesy Layer Will Remain Moist And Creamy. Serve With A Green Salad.

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