Vegetable Lasagna

I'm not sure of the exact numbers but what I do is use shredded herbed tofu or tvp instead of the burger and sliced zucchini or eggplant instead of noodles. And once in a while I toss in some shredded carrots and thin slices of celery into the sauce.

Hungry Girl has an excellent Veggie-rific Noodle-Free Lasagna. (this is what she calls it) Go to Hungrygirl.com there are 1000's of recipes. She also has a show on the FOOD NETWORK on Sundays. She has been a life saver for me, she has wonderfull alternatives to our comfort food favorites with a whole lot less calories. I have never felt deprived of any of my favorite foods.
Give her a try.

I saute onions, grated carrots, crumbled tofu, chopped up eggplant or zucchini (or both) and add oregano, basil and fresh garlic and a enough tomato sauce to that to hold it together. Use as one layer. For another layer I use frozen spinach with some egg and some parm cheese, use a couple of layers of noodles. I cover it with sauce and then bake it with foil on. About 10 minutes before done take off the foil and put on some mozzerella cheese and let it melt. Remove from the oven and let set for about 10 minutes before cutting into it. Since fresh tomatos are in season where I live, I also use thinly sliced tomatos on top of the spinach layer. I think to get the protein boost you are looking for you almost have to go with tofu in here. It is quite good!

That's what I'm looking for, with the carbs still in. Thanks. But do you have the nutritional info on it?

I will put together the "recipe" and get back to you with proportions and nutritional info. I think I will be making it this weekend as well since I have all the ingredients.

Here you go! I have submitted this for publication so maybe some day it will be available to everyone.

Bab's Vegetarian Lasagna

1. 6 pieces of boiled lasagna noodles
2. 1 jar of your favorite marinara sauce (I use Barilla)
3. 2 cups of chopped eggplant (peel or not, your choice)
4. 1 cup grated carrots
5. 1 cup finely chopped onions
6. 1 pkg firm tofu, drained and crumbled
7. 1 medium zucchini (I grate mine for about 1 cup)
8. 4 raw finely chopped garlic cloves
9. 10 sliced mushrooms
10. 2 tbsp olive oil
11. 1 large egg
12. 12 tbsp parmesan cheese
13. 2 pkg frozen chopped spinach (thawed and well drained)
14. 1 c grated mozzerella cheese
15. 3 medium sliced tomatos

1. Boil noodles until about 1/2 cooked, drain and pat dry
2. In large saute pan, add the olive oil and saute eggplant, carrot, onion, zucchini, garlic, mushrooms
3. When all the veggies are well sauteed, add the crumbled tofu and toss together
4. In a seperate bowl, combine the very well drained spinach, egg and parm cheese
5. Spray your lasagna pan with cooking spray
6. Spread a very thin layer of the marina on the bottom of the pan
7. Layer 3 of the noodles, saute mixture, noodles, spinach mixture, remaining marinara and then the sliced tomatos
8. If you are not baking now, cover with foil and refrigerate
9. When ready to bake off, remove from refrigerator, set oven to 350* and allow to come to room temperature for about 15 minutes. Bake for about an hour covered with the foil.
10. Remove the foil, top with the mozzerella and allow to bake another 10 minutes until the cheese is melted.
11. Remove from oven and allow to set for about 10 minutes before serving.

Nutritional Info per Serving (This makes 6 generous servings)
Calories: 406
Carbs: 40
Protein: 22
Fat: 14
Sugar: 12
Sodium: 600

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