One-Pot TVP Lasagna with Tofu Ricotta
Boost your meal prep with my one-pot TVP lasagna, a creamy, indulgent, no-fuss dish that brings comforting, refined flavour to your table with minimal dishes to wash!
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The ingredients
6 servings
- 1 tsp oil
- 2 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 small zucchini, diced
- 1 cup white mushrooms, finely chopped
- 1 large carrot, diced
- 1 can (796 ml) crushed tomatoes
- 5 cups low-sodium vegetable broth
- 1 1/2 cups textured vegetable protein (TVP), dry
- 12 whole wheat lasagna noodles, broken into pieces (or gluten-free lasagna noodles)
- 1 tbsp each dried parsley, dried basil, dried oregano, and nutritional yeast
- Salt and pepper, to taste
Tofu Ricotta
- 3/4 cup extra-firm tofu
- 1/4 cup plant-based milk (or more to adjust texture)
- Juice of 1 lemon
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- A large pinch each of salt, pepper, dried basil, dried parsley, and dried oregano
The method
- In a large pot, add the oil, onion, garlic, and vegetables. Cook over medium-high heat for about 5 minutes, until slightly tender.
- Add the crushed tomatoes and broth. Bring to a boil, then add the TVP, broken lasagna noodles, and spices.
- Mix well to coat each noodle, then cover and simmer over medium heat until the noodles are cooked, about 10 minutes.
- In a blender, add all the tofu ricotta ingredients and blend until smooth.
- Divide into 6 portions, then top with the tofu ricotta.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 360Calories
- 5 gFat
- 51 gCarbs
- 12 gFibre
- 27 gProtein
TVP is low in fat, contains no cholesterol, and provides all the essential amino acids, a protein source that's beneficial for heart health.
TVP is easy to prepare and can replace meat in many recipes, offering a convenient way to boost your protein and fibre intake.
