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Terrific Vegetable Lasagna

Go meatless with this tasty vegetable lasagna. Combine broccoli, turnips, peppers and barely to create a mouthwatering veggie medley. Layer upon layers of goodness makes this a fulfilling fix that isn't served with a side of guilt.

Ingredients

For 0010 Person(s)

Recipe

1 onions, chopped
4 garlic, cloves minced
8 mushrooms, sliced
3 1/2 cup(s) broccoli, chopped
2 turnips, chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 cup(s) barley
1 package firm tofu
1 1/2 cup(s) ricotta cheese, reduced fat
2 egg whites
2 cup(s) reduced fat mozzarella cheese
1/2 cup(s) Parmesan cheese
5 cup(s) marinara sauce
8 ounce(s) package whole grain lasagna noodles

Directions

Preheat oven to 450°F.
In a nonstick pan sauté the onion and garlic on high heat for 3 minutes.
Add the mushrooms and sauté another 3 to 4 minutes.
Remove them and place them in a bowl. Keep the liquid in the pan.
Sauté the broccoli, turnips, peppers and barley until softened.
Add them to the vegetable bowl.
Drain tofu, break it up and then add it to the vegetable bowl.
In a separate bowl stir together ricotta, egg white, 1 1/2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
Spread about 1 cup of Marinara sauce to the bottom of a 9-by-13 inch baking dish.
Add a layer of noodles and cover the noodles with sauce, one-third ricotta mixture, and one-third of the vegetable mixture.
Repeat the same layers two more times.
Top with remaining noodles, and a last topping of sauce.
Sprinkle with remaining mozzarella, Parmesan and thinly sliced Roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Uncover and bake 10 more minutes.
Let sit for 10-15 minutes before serving.