Dinner

Zucchini Lasagna with tofu-spinach-chickpea filling is for Dinner.

Zucchini Lasagna with tofu-spinach-chickpea filling takes 15 minutes to prepare.

Zucchini Lasagna with tofu-spinach-chickpea filling takes 45 minutes to cook.

Zucchini Lasagna with tofu-spinach-chickpea filling makes 2 servings.

The ingredients for Zucchini Lasagna with tofu-spinach-chickpea filling are:

1/3 pckg firm tofu - crumbled
1/2 pckg frozen spinach, thawed OR fresh chopped spinach
2/4 C Garbanzo beans
1 tblsp Cashew Butter
1 tsp cumin
1/2 tsp basil
1/2 tsp oregano
dash of cayenne
salt and pepper to taste
1 zucchini sliced into thin, long slices
Can of organic tomato sauce
Shredded cheese for top - could be omitted - I used cheddar, but Mozz is probably lower fat.

Here is how you make Zucchini Lasagna with tofu-spinach-chickpea filling:

This makes 2 large sized servings. First, combine the spinach, garbanzo beans (chickpeas), and tofu in a bowl. Add the seasoning through the salt and pepper and let sit while you slice a zucchinie really thin. A portobella mushroom, eggplant, or chayote would be good here as well, or some combination thereof. Layer tomato sauce, tofu mixture, zucchini, tomato sauce, tofu mixture, tomato sauce, cheese. In that order!Bake at 350 for 45 mins to an hour. Mix it up and make it yours! Number of Servings: 2Recipe submitted by SparkPeople user RAEROSE1984.

The nutritional information for Zucchini Lasagna with tofu-spinach-chickpea filling is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 313.9

• Total Fat: 14.8 g
• Cholesterol: 14.8 mg
• Sodium: 730.1 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 10.8 g
• Protein: 22.1 g

The dietary needs meet for Zucchini Lasagna with tofu-spinach-chickpea filling is Vegetarian