Panko Crusted Zucchini Lasagna Sandwiches

CONNOISSEURUS VEG(1)
Lana B.: "Was a great recipe. Made more ricotta than needed…" Read More
16Ingredients
25Minutes
490Calories

Ingredients
US|METRIC

  • 1/2 onion (small)
  • 2 garlic cloves
  • 1/2 pound extra firm tofu
  • 1/2 lemon
  • 2 tablespoons soy milk (unflavored)
  • 1/8 teaspoon salt
  • 1 dash pepper
  • 1 cup panko
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 zucchini (medium, sliced into ¼ inch thick slabs or rounds)
  • 2 tablespoons ground flax seeds
  • 1/3 cup water
  • 4 sandwich rolls (6-inch, or 1 baguette, cut into 4 sections and sliced open)
  • 3 cups marinara sauce

NutritionView more

490Calories
Sodium58% DV1400mg
Fat34% DV22g
Protein39% DV20g
Carbs20% DV59g
Fiber44% DV11g
Calories490Calories from Fat200
% DAILY VALUE
Total Fat22g34%
Saturated Fat4g20%
Trans Fat
Cholesterol<5mg1%
Sodium1400mg58%
Potassium1140mg33%
Protein20g39%
Calories from Fat200
% DAILY VALUE
Total Carbohydrate59g20%
Dietary Fiber11g44%
Sugars24g48%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Reviewer Profile Image
Reviewer Profile Image
Lana B. 23 May 2016
Was a great recipe. Made more ricotta than needed. Also I would suggest using large slices of zucchini.