Ingredients (yields 4 generous servings)

• Zucchini, 600 grams


• Tomato Sauce, 2 cup


• Carrots, raw, 1 medium


• Onions, raw, 1 medium (2-1/2" dia)


• Sun dried tomatoes, 5 pieces


• Spices

• 1/2 cup Ground TVP*


• 150 grams crumbled firm tofu


• 150 grams minced meat


• if you want to skip on the proteins and keep this recipe even lighter try one yellow pepper cut in cubes

• 4 tablespoons nutritional yeast**


• low fat parmesan cheese, it's veggie equivalent or any other melt able cheese

*TVP = Textured Vegetable Protein - a soy products super rich in proteins, 50 grams every 100 grams of product. You can buy this at your health food store.
** Also found at your local health food store. Nutritional yeasts are excellent for crusts and are loaded with vitamins.

Preparation

1. With a potato peeler slice the zucchini lengthwise into long strips.


2. Using a food processor, cut up the carrots, onions and sun dried tomatoes.


3. If using the TVP, boil one full cup of water, adding in any spices you like and hydrate the dry TVP in it.


4. Mix the hydrated TVP/the tofu/the meat/the pepper with the chopped veggies with the tomato sauce and any spices you like. For extra flavour I suggest adding powdered bouillon.


5. Cover with the zucchini strips the bottom of a square or rectangular pan: the zucchini, if cut thinly, should cover the pan with two layers or else the lasagna will not cut up well.


6. Place some of the sauce on the zucchini and then add another two layers of zucchini before placing on another layer of the sauce. Continue until you have finished both the zucchini and the sauce. Top layer should be the sauce.


7. On the top sprinkle some nutritional yeast or cheese.


8. You can either bake or microwave this lasagna. Microwave at 750 W for 13 minutes or bake a 220 degrees Celsius for about 30 mins. As with most appliances, your oven times may vary.


9. Eat warm!

Nutritional Info - the following values are for the TVP and nutritional yeast version (I am vegan in the end, no?)
Calories: 158
Carbs: 27.4 grams
Fat: 0.9 grams
Protein: 13.8 grams

Pretty damn good, right?

I can easily eat two portions (portions are pretty big!) for dinner and only net +/- 300 calories. You can actually eat the entire pan of lasagna, though we here at fatfighterblogs.com strongly advise against that, for a super stuffing dinner and only consume 600 calories with nearly 60 grams of protein! It's like a protein shake with better looks and taste.

If you are just not that into zucchini, substitute it with thinly sliced eggplant. Or mix the two. Either way, this mock lasagna is great taste.

One final variation, add flax meal to the tomato and veggie sauce. You'll get a load of great nutrients without altering the flavour.

Enjoy!

When Tacita isn't whipping up delish veggie eats, she's gets busy blogging.