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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 89.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 688.8 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.8 g

View full nutritional breakdown of Veggie Lasagna calories by ingredient
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Veggie Lasagna

Submitted by: LEGALGRL

Introduction

I prepared this recipe before calculating the nutritional information. I was SHOCKED when I learned there was only 90 calories per serving. It seemed far too good to be true - I kept trying to figure out what ingredients I forgot to include in the analysis. The kids absolutely loved it. I prepared this recipe before calculating the nutritional information. I was SHOCKED when I learned there was only 90 calories per serving. It seemed far too good to be true - I kept trying to figure out what ingredients I forgot to include in the analysis. The kids absolutely loved it.
Number of Servings: 8

Ingredients

    1 medium eggplant
    3 to 4 small zucchini
    1 pkg (12 oz) firm silken tofu
    2 T. lemon juice
    1 t. basil
    1 t. oregano
    1 t. salt
    1 t. garlic powder
    soy milk (if needed)
    2 cups spinach, thinly sliced
    1 jar (16 oz) spaghetti sauce of your choice (I like the no-sugar mushroom flavor)

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Directions

Peel eggplant and remove ends. Remove ends from zucchini. Slice very thinly, lengthwise (these will be the lasagna "noodles"). Lightly salt eggplant and set aside.

Fill a medium saucepan with hot water and bring to a boil. Cook spinach for 2 to 3 minutes. Do not overcook as spinach will become brown and nutrition will be tossed out with the water. Drain and press to remove as much of the water as possible.

While water is boiling, begin preparing the "cheese." Place tofu, basil, oregano, lemon juice, salt and garlic powder in a blender. Blend on the lowest speed for a few seconds or until completely combined, but leave slightly lumpy. Drizzle in a little soy milk if necessary for processing. Add cooked spinach and pulse a few times to combine.

Line a 13x9 baking pan with foil, then coat with cooking spray. Place a small amount of spaghetti sauce in the bottom of the pan. Line with one layer of zucchini and one layer of eggplant, edges almost touching. Pour 1/2 of the tofu mixture, spreading evenly, followed by a small amount of spaghetti sauce. Continue layering in this way until all ingredients have been used.

Makes 8 servings.

Note: It can be difficult to cut through the zucchini and eggplant strips. Be sure to use a very sharp knife.


Number of Servings: 8

Recipe submitted by SparkPeople user LEGALGRL.






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