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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
1 25-oz jar vino de milo tuscan merlot sauce
3 tablespoons commercial 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

print this recipe - send recipe to a friend
vegetarian - serves 4
submitted by: lisa brisch, delaware

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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