Lasagna can be a bit labor intensive but the good thing is that you can prep it ahead of time, assemble and bake later. Plus, it freezes really well. And if you are pressed for time, try the "no-boil" lasagna noodles and use a store bought marinara sauce - I am sure no one will know :)
I made this lasagna the other night for a large group and it turned out pretty well. The bell peppers and crushed red pepper add some spiciness and the addition of tofu makes it feel lighter than some of the heavy cheese lasagnas that I have made.
From Cooking Light
Yield: 8 servings (serving size: 1 piece)
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
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 (about 3 cups)
1/3 cup finely chopped fresh parsley
Cooking spray
12 cooked lasagna noodles
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Preparation
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 for 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 the 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.
Samantha is still waiting to become a big sister 
and I am going a bit crazy, as you can see, and am very anxious to meet the newest member of our family
These two better not be making a reference to how big I am getting.......
The Strong Family
This cupcake was called the "Marry Me" - Vanilla Cupcake with Marshmallow Buttercream Frosting , Pink Coconut and a Dazzling Ring on Top
This was the "Vanilla Dream" - Vanilla Cupcake with Vanilla Buttercream Frosting, Sprinkled with Sparkles and a Valentines Heart
Notice where she is sitting in this picture
And where she ends up.....
The fabulous hostesses
The Lovely Ladies
Goodie Bags for Everyone
This is the only smile I can get out of her lately.
Getting the hang of the massage chair
She insisted we bring in our Chanel nail polish from home (okay, that was Mommy's idea)
She went with Chanel color #367 Trapeze
This is the face I get when I ask her to say, "Cheese"
The last you will be seeing of my swollen feet very soon...........
