I love lasagna…well really, anything with noodles makes everyone’s life better. My waistline however has not been doing that well. Too many meals full of carbs. All healthy meals full of veggies, but still with noodles. And more noodles. Here is my healthy version of an old classic. Veggie-packed noodle-less Shredded Vegetable Lasagna.
The one thing I hate about lasagna? That no matter what type of “noodle” you use, some servings get way more noodles or way less. You know what I mean right? When you cut into the first section the noodle pulls in, so the end piece is totally lacking. Or if you use sliced zucchini, the zucchini may be fall-apart tender, but still the pulling and that last section is totally bare.
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Well not this lasagne, by golly! This was the fastest lasagna or casserole I have ever put together! My food processor totally rocks, I can’t say it enough! I think total pre-bake time was 30 minutes. All I did was take one large carrot and toss in the processor and boom. Shredded carrot for the bottom layer. Next came fresh spinach. Half the bunch layered. Up next was the eggplant. I knifed the purple skin off then processed that and layered. Then a 16 oz container whole mushrooms. I really thought these were not going to shred up, but they did! After that was a large zucchini. Next came the textured veg protein then the sauce. On top came the awesome Go Veggie! Dairy Free Parmesan. Done.
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I have never used textured vegetable protein before so was a little nervous how it would taste, especially since it is not that appetizing looking. But with a little pepper and garlic salt it was good! I measured 2 cups water into pot and brought to a boil. Took the pot off the stove and then dropped in 1 1/2 cups TVP stirred and spiced. I poured it into a bowl to cool while I put the sauce on to boil. Easy peasy.
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Shredded Lasagna, 6 servings
1 Jar Spaghetti Sauce
1 32oz Can Classico Tomato Sauce
3 Tbsp Italian Seasoning
1 Large Carrot, washed and shredded
1/2 Bunch Fresh Spinach, washed and stemmed
1 Large Eggplant, washed, skinned and shredded
1 Pkg Whole Mushrooms, washed and shredded
1 Medium Zucchini, washed and shredded
1 1/2 C Dried TVP, reconstituted
2 C Water
1 Tsp Garlic Salt
1 Tsp Black Pepper
1/4 C Go Veggie Dairy Free Grated Parm Style Cheese
1. Bring 2 cups water to a boil. Pour in 1 1/2 cups TVP and stir in a little black pepper and garlic salt. Pour into boil.
2. In same pot, pour in tomato sauce and spaghetti sauce and 3 tablespoons Italian Seasoning. Bring to a boil then turn off. Stir to combine.
3. In large pan, spread about a 1/2 cup sauce on bottom.
4. In order shred and layer in pot. Carrot, spinach, eggplant, mushrooms and zucchini.
5. Spread reconstituted TVP on top of veggies. Pour sauce. Spread Parm cheese.
6. Bake at 375 degrees for 40 minutes.
7. Enjoy!!
Fitting Into Vegan 