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Best TVP Lasagna

 

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?

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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