Vegetarian Zucchini Lasagna

2 cups Textured Vegetable Protein (TVP)
1 ½ cups boiling water
2 tbs olive oil
1 small onion finely diced
2 tbs minced garlic
2 tsps salt
1 tsp ground black pepper
1 tsp Italian seasoning
½ tsp fennel seed
¼ tsp crushed red pepper flakes
4-5 zucchini
2 (15 oz) containers of part-skim ricotta
2 eggs
2 cups marinara sauce
12 oz shredded mozzarella cheese
¼ cup chopped fresh basil

Heat oven to 350 degrees.

In separate bowl combine TVP and boiling water let stand for 6-10 minutes. Meanwhile, in a large skillet heat olive oil, sauté onion and garlic until tender, about 4 minutes. Add TVP, salt, pepper, Italian seasoning, fennel seed and crushed red pepper. Simmer 3-5 minutes, set aside.

Slice zucchini lengthwise about ¼ inch thick. In a separate bowl , combine ricotta and eggs. In a greased 9 x 13 inch dish layer zucchini, half the ricotta mixture, half the TVP mixture, half the basil, one third the mozzarella cheese, one third the marinara. Repeat layers. Top with additional layer zucchini, marinara and mozzarella.

Place 9 x 13 dish on a foil lined baking sheet. Bake at 350 degrees for one hour.

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