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 servingsPrep
20 minCook
3 hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅓ | 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 cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 907.2 | g |
tomatoes
chopped |
|
| 346.8 | ml/g |
tomato paste
2 cans |
|
| 375.7 | ml/g |
tomato sauce
2 cans |
|
| 45 | ml |
brown sugar
|
|
| 3E+1 | ml |
basil
freshly chopped or 2 teaspoon dried |
|
| 15 | ml |
oregano
freshly chopped, or 1/2 teaspoon dried |
|
| 5 | ml |
fennel seeds
|
|
| 79 | ml |
parsley leaves
freshly chopped, or 2 tablespoons dried |
|
| 473 | ml |
TVP (Texturized Vegetable Protein)
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | each |
lasagna noodles
preferably whole wheat |
*
|
| 473 | ml |
ricotta cheese
whole milk |
|
| 1 | large |
eggs
|
|
| 404.6 | ml/g |
mozzarella cheese
shredded |
|
| 237 | ml |
Parmesan cheese
|
|
Directions
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.
Sprinkle ½ of the remaining mozzarella cheese over the sauce.
Top with final 3 layers of noodles. Sprinkle with remaining mozzarella and parmesan cheese on top.
Bake for about 1 hour or longer until the cheeses on top melt and golden-brown.
Cool for 10 minutes.
Serve warm with a green salad.
