Zucchini and TVP Lasagne

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Zucchini and TVP Lasagne calories by ingredient


Introduction

Zucchini used as noodles, and TVP as the meat substitute
Lacto-ovo vegetarian. Zucchini used as noodles, and TVP as the meat substitute
Lacto-ovo vegetarian.
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

Directions

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.