Zucchini and TVP Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Zucchini, 1 cup, sliced Bob's Red Mill TVP, 1 cup *Tomato products, canned, sauce, spanish style, 1 cup Tomato Paste, 1 can (6 oz) Mushrooms, fresh, .5 cup, pieces or slices Green Peppers (bell peppers), .5 cup, strips Black Olives, canned (small-extra large), 6 large *Ricotta cheese, fat-free, 16 oz*Cheese - Fresh Mozarella, 8 oz
Combine the TVP with 1 cup boiling water to reconstitute.
Fry TVP in skillet adding seasoning to taste. Mix with can of diced tomato and tomato paste. Set aside.
Slice zucchini thinly, and layer half in bottom of 9x9 pan. Add half the TVP and tomato mixture. Layer the mushrooms, olives, and anaheim or bell peppers. Layer half the ricotta, followed by the rest of the zucchini. Layer the rest of the veggies and top with TVP tomato mixture. Layer the last of the ricotta and top with shredded mozarella cheese.
Put in 350 degree oven for 1 hour (covered with foil, remove foil for the last 10 minutes)
Let cool, serve, and enjoy.
Number of Servings: 9
Recipe submitted by SparkPeople user IWILLBREAKFREE.
Fry TVP in skillet adding seasoning to taste. Mix with can of diced tomato and tomato paste. Set aside.
Slice zucchini thinly, and layer half in bottom of 9x9 pan. Add half the TVP and tomato mixture. Layer the mushrooms, olives, and anaheim or bell peppers. Layer half the ricotta, followed by the rest of the zucchini. Layer the rest of the veggies and top with TVP tomato mixture. Layer the last of the ricotta and top with shredded mozarella cheese.
Put in 350 degree oven for 1 hour (covered with foil, remove foil for the last 10 minutes)
Let cool, serve, and enjoy.
Number of Servings: 9
Recipe submitted by SparkPeople user IWILLBREAKFREE.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 0.5 g
- Cholesterol: 8.9 mg
- Sodium: 357.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.5 g
- Protein: 11.0 g
Member Reviews