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Jr's Legal
Lasagna
Nutritional
Information
| Calories |
192 |
| %Calories from Fat |
6% |
| Total Fat |
2g |
| Sodium |
95mg |
| Total Carb |
52g |
| Protein |
20g |
6 |
sheets Delallo or other no salt lasagna noodles |
2 |
Cups Water |
2 |
Teaspoons Garlic – minced |
1 |
Cup Fresh Spinach – chopped |
1 |
Cup White Onions – diced |
1 |
Cup Cherry Tomatoes – halved |
1 |
Ounce Balsamic Vinegar |
1 |
Tablespoon Fresh Basil – diced |
1 |
Teaspoon Extra Virgin Olive Oil |
1 |
Pinch Oregano |
1 |
Pinch Black Pepper |
1 |
Cup Textured Vegetable Protein (TVP) |
1 & 1/2 |
Cup Tomato Puree |
Preheat oven to 350 degrees.
Boil the lasagna sheets for 6 minutes. Place in ice water
for 1 minute, strain and set aside. Sauté onions and
garlic in olive oil until lightly browned (1-2 minutes). Add
cherry tomatoes, vinegar and 1 cup of water. Cover and cook
on medium heat for 3-4 minutes. Add one more cup of water
and stir in TVP. Continue cooking for an additional 3-4 minutes,
stirring often. Reduce heat to low, stir in black pepper,
oregano and fresh basil. Cook an additional minute, then cover
and turn off heat.
Rub one teaspoon of olive oil over a 6*6 lasagna pan. Break
lasagna sheets at 6 inches, but keep the small ends. Place
three sheets on the bottom of the pan. Spread fresh spinach
on top. Place the ends of the broken lasagna sheets on top.
Pour 3/4 of sauté mixture on top and smooth out evenly.
Place remaining sheets on top. Pour remaining sauté
mixture on top and spread out evenly. Cover with foil and
bake 50 - 60 minutes.
Makes 6 servings.
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