Seitan Lasagna (whole foods)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 335.5
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 657.4 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 5.4 g
- Protein: 21.9 g
View full nutritional breakdown of Seitan Lasagna (whole foods) calories by ingredient
Introduction
My measurements are totally off, I was trying to convert cups and tsps and ounces and obviously got very confused. The calorie count should be more in the 190 per serving range. My measurements are totally off, I was trying to convert cups and tsps and ounces and obviously got very confused. The calorie count should be more in the 190 per serving range.Number of Servings: 12
Ingredients
-
1 T. olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 pound seitan, chopped coarsely (white wave)
1/8 cup dried oregano (or 1/4 fresh)
1 sprig fresh rosemary, whole
1 (26 oz) jar organic marinara sauce
1/2 cup chopped fresh basil
12 oven-ready sheets lasagna pasta
4 cups grated soy mozzarella cheese
1/2 cup grated soy parmasean cheese
Directions
1. Heat the olive oil in a large nonstick saucepan over medium heat.
2. Add in the onion and garlic and saute. Add in the chopped seitan and continue to saute until the seitan begins to brown.
3. Add in the oregano and rosemary. Now add the marinara sauce and simmer slowly for 30 minutes.
4. Add the chopped basil, stir well. Remove the rosemary.
5. Assemble the lasagna in a 13 x 9 x 2 pan. spread 1 cup of sauce on the bottom, lay down 4 sheets of pasta(don't overlap them as they expand. however, if you choose to cook your own lasagna noodles it is okay to overlap them). Spread 3/4 cup of the sauce evenly over the pasta, sprinkle 1 cup of mozzarella over the sauce.
6. Repeat this process 2 more times until all the pasta sauce and cheese is used. Make sure the top layer is spread evenly.
7. Sprinkle the Parmasean on top and cover with foil.
8. Bake for 35 minutes until the lasagna is cooked, then remove the foil and bake an additional 10-15 minutes.
9. Allow the lasagna to cool for 15 minutes before cutting. If you have extra sauce and parmasean cheese you can serve it on the side, if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user JLOREE66.
2. Add in the onion and garlic and saute. Add in the chopped seitan and continue to saute until the seitan begins to brown.
3. Add in the oregano and rosemary. Now add the marinara sauce and simmer slowly for 30 minutes.
4. Add the chopped basil, stir well. Remove the rosemary.
5. Assemble the lasagna in a 13 x 9 x 2 pan. spread 1 cup of sauce on the bottom, lay down 4 sheets of pasta(don't overlap them as they expand. however, if you choose to cook your own lasagna noodles it is okay to overlap them). Spread 3/4 cup of the sauce evenly over the pasta, sprinkle 1 cup of mozzarella over the sauce.
6. Repeat this process 2 more times until all the pasta sauce and cheese is used. Make sure the top layer is spread evenly.
7. Sprinkle the Parmasean on top and cover with foil.
8. Bake for 35 minutes until the lasagna is cooked, then remove the foil and bake an additional 10-15 minutes.
9. Allow the lasagna to cool for 15 minutes before cutting. If you have extra sauce and parmasean cheese you can serve it on the side, if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user JLOREE66.