Vegetarian lasagna with soy mince without noodles

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 265, total fat 4 G., saturated fats 1 G., proteins 24 G., carbohydrates 32 G., fiber 11 G., cholesterol 0 mg, sodium 926 mg, sugar 13 G.

If you're on a gluten-free diet or just watching your calorie intake, this pasta-free lasagna is for you! With strips of zucchini and eggplant instead of noodles, it's literally packed with vegetables, juicy and flavorful, and still boasts the same gooey cheese that makes classic lasagna so beloved.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 medium zucchinis, sliced lengthwise into rectangular pieces (ends removed)
1 large portobello mushroom, sliced into strips
1 large eggplant, cut into rectangular slices lengthwise (ends removed)
2 cups canned crushed tomatoes in their own juice
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Italian seasoning
1 package (450g) frozen chopped spinach, thawed and squeezed out of all water
2 tbsp. fat-free liquid egg replacer
1 cup low-fat ricotta
1 tbsp chopped fresh basil
1/4 teaspoon salt
A pinch of ground nutmeg
1 cup soy "beef" ground meat, defrosted
0.5 cups grated semi-skimmed mozzarella
1 tbsp grated fat-free Parmesan

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat the oven to 220°C. Place a few paper towels next to the stovetop where you'll be placing the fried vegetables to allow excess grease to drain.
Heat a very large grill pan on the stovetop over medium-high heat, sprayed with nonstick cooking spray. Add the zucchini, mushrooms, and eggplant and cook until tender, about 2 minutes per side. Set aside.

In a large bowl, combine the crushed tomatoes with the garlic powder, onion powder, and Italian seasoning. Mix well and set aside. In another large bowl, combine the spinach, egg replacer, ricotta, basil, salt, and nutmeg. Mix thoroughly and set aside.
Spread about half of the tomato mixture evenly over the bottom of an 8x8 inch (20x20 cm) baking dish. Arrange half of the chopped vegetables evenly over the tomatoes. Spread half of the spinach mixture evenly over the vegetables. Sprinkle the crumbled soy mixture evenly over the top.
Evenly arrange the remaining vegetables in the pan, placing them perpendicular to the first layer, then add the remaining spinach mixture. Top evenly with the remaining tomatoes. Spread the mozzarella and Parmesan cheese evenly.
Bake in the oven until the lasagna is heated through and the mozzarella is golden brown, about 30 minutes. Let cool slightly, cut into quarters, and enjoy!

Author of the recipe - Lisa Lillen is a nutritionist and recipe author.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Vegetarian dishes / Summer dishes / Calorie content of prepared meals / Main courses / Vegetables and mushrooms /