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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 196.6
  • Total Fat: 10.0 g
  • Cholesterol: 44.3 mg
  • Sodium: 755.3 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 11.7 g

View full nutritional breakdown of zucchini tofu lasagna calories by ingredient
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zucchini tofu lasagna

Submitted by: KIKID315

Introduction

vegetarian lasagna made with zucchini, greens , cheese, sauce and tofu vegetarian lasagna made with zucchini, greens , cheese, sauce and tofu
Number of Servings: 24

Ingredients

    1 1/2 - 2 large zucchini squash ( sliced thin )
    2 frozen packs spinach ( def and drained )
    1 bunch swiss chard (cooked and drained )
    1 bunch beet greens ( cooked and drained )
    4 cups LF mozzarella
    1 cup parmesan
    1 cup whole wheat bread crumbs


    SAUCE

    2 - 15 oz cans tomato sauce ( or equivalent amount of
    homemade or jar sauce)
    2 cans tomato paste (small)
    1 large green pepper, chopped
    1 large red onion, chopped
    1-2 large carrots, shredded
    2 large stalk celery, chopped
    chopped garlic, to taste
    basil, oregano, parsley, s&p, all to taste
    evoo

    CHEESE

    2 1/4 cup LF cottage cheese ( drained )
    10 ounces feta, crumbled
    8 ounces firm tofu, drained
    3 large eggs
    1 1/2 TBSP nutritional yeast, flakes
    oregano, to taste




Tips

used a lg 12x18 inch pan
can use any mixture of greens you like.
can alter mixture of cheeses and tofu as desired.


Directions

1. preheat oven to 325 deg F. grease a deep 12x18 inch baking pan

2. slice zucchini lengthwise into very thin slices. sprinkle slices slightly with salt. set aside to drain in colander.

3. MEAT SAUCE - saute green peppers, onions, carrots, celery and garlic in evoo. stir in tomato sauce, tomato paste and seasonings. bring to a boil. reduce heat and simmer for 20 min.

4. meanwhile blend eggs, cottage cheese, feta, tofu, nutritional yeast and oregano together.
can also cook the greens now if need be.

5. ASSEMBLE LASAGNA - spread 1/2 of the sauce into the bottom of pan. then layer 1/2 the zucchini slices, 1/2 the cheese mixture, all of the greens, then 1/2 of the mozzarella. repeat by layering the remaining sauce, zucchini slices, cheese mixture, and mozzarella. spread Parmesan and bread crumbs evenly over the top. cover with foil.

6. bake for 45 minutes. remove foil and broil for 10-15 minutes, watch carefully.let stand for 5 minutes before serving.

Serving Size: makes 24 - 3x3 inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user KIKID315.






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