Vegan Zucchini Lasagna
- Number of Servings: 4
Ingredients
2 large zucchini2 cups tomato sauce1 medium carrot1 medium onion1/2 cup textured vegetable protein (TVP)5 sun dried tomatoes4 Tbsp nutritional yeast
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.
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.
Nutritional Info 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
Member Reviews