zucchini tofu lasagna
- Minutes to Cook:
- 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 parmesan1 cup whole wheat bread crumbs SAUCE2 - 15 oz cans tomato sauce ( or equivalent amount of homemade or jar sauce)2 cans tomato paste (small)1 large green pepper, chopped1 large red onion, chopped1-2 large carrots, shredded2 large stalk celery, choppedchopped garlic, to tastebasil, oregano, parsley, s&p, all to tasteevoo CHEESE2 1/4 cup LF cottage cheese ( drained )10 ounces feta, crumbled8 ounces firm tofu, drained3 large eggs1 1/2 TBSP nutritional yeast, flakesoregano, to taste
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.
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.
Nutritional Info 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
Member Reviews