Veggie Lasagna (No Pasta)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 375.1
- Total Fat: 10.1 g
- Cholesterol: 13.3 mg
- Sodium: 954.2 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 10.4 g
- Protein: 37.7 g
View full nutritional breakdown of Veggie Lasagna (No Pasta) calories by ingredient
Introduction
This lasagna replaces pasta noodles with zucchini rings. Fewer calories and carbs, but still statisfying. This lasagna replaces pasta noodles with zucchini rings. Fewer calories and carbs, but still statisfying.Number of Servings: 6
Ingredients
-
1 bag of Boca Veggie Ground Crumbles, thawed
1 cup of Honeyville Farms Beef-Flavored TVP, dry
1 8oz containers of raw white mushrooms,sliced
1 tbsp extra virgin olive oil
3 Medium zucchini, sliced
1 jar of Muir Glen Organic Fire Roasted Tomato Sauce
1 cup of Panko
1 cup of shredded mozzarella cheese
1/4 cup of pizza shredded cheese
Tips
The browning at the end stage can be accelerated by using convection, if your oven has this option. Just be sure to keep looking at it periodically, so it doesn't burn.
Directions
Put the oil in a large frying pan on medium heat
Cut up the mushrooms and put them in the pan
Cook the mushrooms until they are soft and are giving off most of their liquid.
Put the Boca crumbles in with the mushrooms and stir until they are completely mixed.
Remove from heat.
In a 13 x 9 baking pan (Pyrex or nonstick) place a few spoonfuls of the tomato sauce to cover the bottom of the pan.
Place a layer of zucchini (about 4 columns of rings for 10 rows.)
Place a thin layer of panko
Mix in the Honeyville farms "beef" TVP with the mushroom and Boca mixture. (Do this right before you use it, so that the TVP is still mostly dry).
Put a thin layer of the mushroom and TVP/Boca mix over the Panko.
Put a thin layer of shredded mozzarella chese on top.
Repeat these layers (sauce, zucchini, panko, mushroom mix, cheese) three more times.
On the top layer use the shredded pizza mix to cover the top completely.
Cover the pan with aluminum foil.
Place it in a 400 degree oven for 1 hour and 25 min.
Remove from oven, remove foil cover.
Return to oven for another 15 min, or until the cheese on top is slightly browned.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANSELMO001.
Cut up the mushrooms and put them in the pan
Cook the mushrooms until they are soft and are giving off most of their liquid.
Put the Boca crumbles in with the mushrooms and stir until they are completely mixed.
Remove from heat.
In a 13 x 9 baking pan (Pyrex or nonstick) place a few spoonfuls of the tomato sauce to cover the bottom of the pan.
Place a layer of zucchini (about 4 columns of rings for 10 rows.)
Place a thin layer of panko
Mix in the Honeyville farms "beef" TVP with the mushroom and Boca mixture. (Do this right before you use it, so that the TVP is still mostly dry).
Put a thin layer of the mushroom and TVP/Boca mix over the Panko.
Put a thin layer of shredded mozzarella chese on top.
Repeat these layers (sauce, zucchini, panko, mushroom mix, cheese) three more times.
On the top layer use the shredded pizza mix to cover the top completely.
Cover the pan with aluminum foil.
Place it in a 400 degree oven for 1 hour and 25 min.
Remove from oven, remove foil cover.
Return to oven for another 15 min, or until the cheese on top is slightly browned.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANSELMO001.