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Best TVP Lasagna

 
Best TVP Lasagna
498

TVP gives the lasagna beefy texture, the tomato sauce makes the lasagna juicy and flavorful; ricotta, mozzarella and parmesan cheeses add the creaminess and cheesiness . An absolutely delicious vegetarian lasagna that your meat lover friends may ask for second slice.

Yield

12

servings

Prep

20

min

Cook

3

hrs

Ready

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons olive oil
1 onions
finely chopped
3 cloves garlic
minced
2 pounds tomatoes
chopped
12 ounces tomato paste
2 cans
13 ounces tomato sauce
2 cans
3 tablespoons brown sugar
2 tablespoons basil
freshly chopped or 2 teaspoon dried
1 tablespoon oregano
freshly chopped, or 1/2 teaspoon dried
1 teaspoon fennel seeds
1/3 cup parsley leaves
freshly chopped, or 2 tablespoons dried
2 cups TVP (Texturized Vegetable Protein)
*
salt and black pepper
to taste
*
15 lasagna noodles
preferably whole wheat
*
2 cups ricotta cheese
whole milk
1 large eggs
14 ounces mozzarella cheese
shredded
1 cup parmesan, parmigiano-reggiano cheese, grated

Directions

Get together the ingredients to make the tomato sauce first.

Heat the oil over medium-high heat until hot.

Add the onion, and garlic, stirring, and cook for 3 to 5 minutes until the onions are softened.

Stir in chopped tomatoes, tomato paste, tomato sauce, brown sugar, basil, oregano, fennel and parsley.

Simmer under low heat, cover the pot, for about 2 hours, stirring a few times.

At the last 15 minutes, stir in the TVP and season with salt and black pepper to taste.

Cook lasagna noodles in salted boiling water for about 9 minutes.

Meanwhile prepare a large bowl of iced water.

Put the cooked lasagna into the iced water to stop cooking, drain well.

In a 4-cup measuring cup or a medium bowl, stir together ricotta cheese and egg until well combined.

Adjust the oven rack to lower third of the oven, and preheat oven to 350℉ (180℃).

In a 9 by 13-inch baking dish, spoon ⅓ of TVP and tomato sauce and evenly spread the sauce.

Place 3 noodles lengthwise over sauce.

Spoon half of the ricotta cheese mixture and ⅓ of the parmesan cheese over the noodles until evenly covered.

Place another 3 noodles over the cheese mixture.

Spoon ½ of the remaining TVP and tomato sauce evenly over the noodles.

Sprinkle a third of mozzarella.

Place 3 noodles over the cheeses.

Spread the remaining ricotta cheese mixture and ½ of the remaining parmesan cheese over the sauce.

Place 3 noodles over the cheeses.

Spoon the remaining TVP and tomato sauce over the noodles.

Spread the remaining TVP and tomato sauce mixture over the noodles.

Sprinkle ½ of the remaining mozzarella cheese over the sauce.

Sprinkle half of the remaining mozzarella cheese.

Top with final 3 layers of noodles. Sprinkle with remaining mozzarella and parmesan cheese on top.

Lay the final 3 noodles over the cheese.
Sprinkle the remaining mozzarella cheese.

Bake for about 1 hour or longer until the cheeses on top melt and golden-brown.

Bake in 350 degrees F <a href="/howto/it-pays-to-know-your-oven-344" title="It pays to know your oven">oven </a> for about 1 hour or longer

Cool for 10 minutes.

Serve warm with a green salad.

Time to enjoy.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

TVP gives the lasagna beefy texture, the tomato sauce makes the lasagna juicy and flavorful; ricotta, mozzarella and parmesan cheeses add the creaminess and cheesiness . An absolutely delicious vegetarian lasagna that your meat lover friends may ask for second slice.

Add review

 

 

Comments


Frederick, United States
 almost 4 years ago

If you were going to use bottled tomato sauce, how much would you use?

The recipe calls for 13 ounces, so I would use 13 ounces bottled tomato sauce!

happyzhangbo
Toronto , Ontario, Canada
 almost 4 years ago

, Philippines
 over 1 year ago

what can you substitute for the cheese?

Laveen, United States
 11 days ago

They make fake cheeses if you do not eat chest because it is not vegan. However, I do not know about the flavors or fining a ricotta cheese substitute. Lasagna is a dish that is kind of all about the cheeses, if you do not eat cheese, maybe lasagna isn't the best choice of dishes to make. If you still want to try, maybe using a filling type mixture to replace the ricotta made from a white beans or nut meat butter, (like almond, pistachio or hazelnut) either alone or together. If I were to do that I might mix something into the filling like seasoned TVP( sans sauce) spinach or mushrooms and maybe some fake cheese. I did see a cheese mixture with white shreds for a Mexican mixture so maybe they make vegan Italian cheeses now. You would however, want to be sure that it is the kind that melts.

Hope that helps.

Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 25347% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 395mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 34g
Vitamin A 35% Vitamin C 41%
Calcium 44% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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