Fresh Zucchini Meatless Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 very large garden zucchini, sliced 1/4" thick1 T. Extra Virgin Olive OilBrush Zucchini slices lightly with olive oil and grill until brown2 Pck. Spaghetti with Mushrooms3 1/2 c. water2 cans tomato paste (6 oz.)1 T. Extra Virgin Olive Oil1 c. Boca ground burgerMix first 4 ingredients, then add Boca burger and follow package directions.In food processor add:1 block extra firm tofu (349 g.)6-8 fresh basil leaves8-10 sprigs fresh flat leaf parsleyFresh ground black pepper to taste1/2 c. reduced fat sour creamPulse until blended and herbs are finely chopped.4 c. fresh baby spinach4 oz hard parmesan very thinly sliced or grated8 oz. part skim mozzerella cheese
In lasagne pan, ladle enough sauce to lightly cover the bottom of pan. Layer as follows:
Grilled zucchini slices
tofu mixture dolloped and spread out
2 c. fresh baby spinach
1/2 of the sauce
1/2 of the parmesan
1/2 of the mozzerella
Repeat, except place a light layer of italian bread crumbs on the parmesan followed by the mozzerella to help absorb the excess juices. Bake at 350 for 50-60 minutes. If there is still a lot of liquid, drain carefully.
Number of Servings: 8
Recipe submitted by SparkPeople user MJLONG5.
Grilled zucchini slices
tofu mixture dolloped and spread out
2 c. fresh baby spinach
1/2 of the sauce
1/2 of the parmesan
1/2 of the mozzerella
Repeat, except place a light layer of italian bread crumbs on the parmesan followed by the mozzerella to help absorb the excess juices. Bake at 350 for 50-60 minutes. If there is still a lot of liquid, drain carefully.
Number of Servings: 8
Recipe submitted by SparkPeople user MJLONG5.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 11.9 g
- Cholesterol: 23.6 mg
- Sodium: 1,640.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.1 g
- Protein: 21.4 g
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