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National Celiac Awareness Day – Vegetable Lasagna Recipe by Cooking Light

cooking light gluten free cookbook
cooking light gluten free cookbook

In honor of National Celiac Awareness Day today, here is a recipe from The Cooking Light Gluten-Free Cookbook.  Almost 3 million people are affected by Celiac Disease.

Gluten-free doesn’t free you from that eternal dilemma: what to make for dinner. To the rescue, The Cooking Light Gluten-Free Cookbook boasts more than 150 recipes that show readers how to creatively craft favorites like pizza, cake, and lasagna, from those gluten-free mixes, crusts, and snacks.

Whether it’s National Celiac Awareness Day or any other day of the year, you can whip up The Cooking Light Gluten-Free Cookbook’s tasty baked vegetable lasagna. The recipe and many more like it can be found in The Cooking Light Gluten-Free Cookbook.  

Baked Vegetable Lasagna
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.
•         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 waterpacked 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 partskim mozzarella cheese

1. Preheat oven to 375°.

2. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden. Add 1?2 teaspoon salt, sugar, 1?8 teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Remove from heat; stir in basil and oregano. Cool.

3. Combine ricotta, Parmigiano-Reggiano, tofu, egg, and 1?4 teaspoon salt in a food processor; process 10 seconds or until blended. Stir in green onions. Set aside.

4. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add bell pepper, zucchini, and remaining 1?4 teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining 1?8 teaspoon black pepper.

5. Spread 1?2 cup tomato mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray; top with 3 noodles. Spread 3?4 cup tomato mixture over noodles; top with 1 cup tofu mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining 3?4 cup tomato mixture over top. Bake at 375° for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.

Yield: 8 servings (serving size: 1 piece).
CALORIES 428; FAT 18g (sat 6.1g, mono 7g, poly 3.5g); PROTEIN 22.2g; CARB 46.8g; FIBER 5.2g;
CHOL 54mg; IRON 3.6mg; SODIUM 572mg; CALC 607mg

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