Zucchini Lasagna with tofu-spinach-chickpea filling

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 313.9
  • Total Fat: 14.8 g
  • Cholesterol: 14.8 mg
  • Sodium: 730.1 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 10.8 g
  • Protein: 22.1 g

View full nutritional breakdown of Zucchini Lasagna with tofu-spinach-chickpea filling calories by ingredient
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Introduction

This is a healthy, delicious way to get vegetables. The zucchini acts as "noodles" in this dish. The tofu and garbanzo beans add protein and carbs. YUM! This is a healthy, delicious way to get vegetables. The zucchini acts as "noodles" in this dish. The tofu and garbanzo beans add protein and carbs. YUM!
Number of Servings: 2

Ingredients

    1/3 pckg firm tofu - crumbled
    1/2 pckg frozen spinach, thawed OR fresh chopped spinach
    2/4 C Garbanzo beans
    1 tblsp Cashew Butter
    1 tsp cumin
    1/2 tsp basil
    1/2 tsp oregano
    dash of cayenne
    salt and pepper to taste
    1 zucchini sliced into thin, long slices
    Can of organic tomato sauce
    Shredded cheese for top - could be omitted - I used cheddar, but Mozz is probably lower fat.

Directions

This makes 2 large sized servings.

First, combine the spinach, garbanzo beans (chickpeas), and tofu in a bowl. Add the seasoning through the salt and pepper and let sit while you slice a zucchinie really thin. A portobella mushroom, eggplant, or chayote would be good here as well, or some combination thereof.

Layer tomato sauce, tofu mixture, zucchini, tomato sauce, tofu mixture, tomato sauce, cheese. In that order!

Bake at 350 for 45 mins to an hour.

Mix it up and make it yours!

Number of Servings: 2

Recipe submitted by SparkPeople user RAEROSE1984.

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