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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 713.7 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 9.2 g
  • Protein: 13.8 g

View full nutritional breakdown of Vegan Zucchini Lasagna calories by ingredient
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Vegan Zucchini Lasagna

Submitted by: THEHOLYV

Introduction

Vegan Lasagna has never been lighter! Vegan Lasagna has never been lighter!
Number of Servings: 4

Ingredients

    2 large zucchini
    2 cups tomato sauce
    1 medium carrot
    1 medium onion
    1/2 cup textured vegetable protein (TVP)
    5 sun dried tomatoes
    4 Tbsp nutritional yeast

Directions

With a potato peeler, slice zucchini into long strips.

Using a food processor, chop carrots, onion and sun-dried tomatoes.

Cook TVP in water, according to package directions. (Add spices to taste, optional.)

Mix the cooked TVP and chopped veggies with the tomato sauce and any spices you like.

In a baking pan, repeat layers of zucchini strips and sauce until ingredients are gone. The final (top) layer should be sauce, and each zucchini layer should be thick.

Sprinkle nutritional yeast on top.

You can either bake or microwave this lasagna! Microwave at 750 Watts for about 13 minutes or bake a 425 degrees for about 30 minutes. Serve warm!


Number of Servings: 4

Recipe submitted by SparkPeople user THEHOLYV.






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Member Ratings For This Recipe

  • Tried this last night! It was great. I recommend making a lattice with the Zucchini. It will help it hold up better. - 8/1/08

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  • Incredible!
    0 of 1 people found this review helpful
    This sounds great - I'll have to try it next time my vegan pals come round. - 3/17/07

    Was this review helpful?   yes  No