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Fried Pepper Lasagna : with TVP

Love the taste of fried bell peppers? Here is a meaty vegetarian lasagna for you! It requires no ricotta or cottage cheese, uses soya protein, and can be held together with dairy mozzarella cheese or the vegan variety. We do not soak the TVP (soya) granules in liquid, as is the usual method, but in oil, so that the texture will not become “mushy” with baking.Fried Pepper Lasagna : with TVP

Serves 8-9.


  • 9 lasagna noodles (8 oz)

TVP Sauce:

  • 1 c unflavored textured soy granules
  • 2 Tbsp olive oil
  • 3/4 tsp onion powder
  • 3/4 tsp granulated garlic powder
  • 1/4 tsp red pepper flakes
  • 1 1/2 tsp dry oregano
  • 3 c marinara sauce or vegetarian spaghetti sauce

Pepper Filling:

  • 2 tsp olive oil
  • 3 medium green bell peppers, seeded and cut in thick strips
  • 2 medium onions, peeled and cut in thick strips
  • 1 tsp kosher salt
  • 6 Tbsp Parmesan cheese, grated (dairy or vegan)
  • 3 c mozzarella cheese, shredded (dairy or vegan)


  1. In a large pot, cook the lasagna noodles according to package directions, until they are al dente. Drain.
  2. In a large bowl, soak the textured soy granules in the 2 Tbsp of olive oil, onion powder, garlic powder, red pepper flakes, and oregano. Blend well and allow to stand 10 minutes. Stir in the marinara sauce and set aside. (Sauce will be thick.)
  3. To make the pepper filling: In a large skillet on medium, heat 1 teaspoon of the olive oil and add half of the bell peppers and half the kosher salt. Fry the peppers 3 minutes, stirring occasionally, or until they blacken in places.
  4. Add half the onions and fry another 3 minutes. Remove to a holding bowl. Repeat with the second half of the olive oil and veggies.
  5. Preheat the oven to 350 degrees F. To assemble lasagna, use a 13 x 9 x 2 inch pan. Spread a thin layer of sauce on the bottom. Add three noodles side by side. Cover with half of the vegetables.
  6. Sprinkle a cup of the mozzarella cheese evenly over the veggies, followed by 2 tablespoons of Parmesan. Spread about a cup of sauce evenly on top. Repeat once. Place the final layer of pasta on top, the remainder of the sauce evenly over it, and a generous sprinkling of mozzarella and Parmesan.
  7. Bake uncovered for 35 minutes. Serve hot with a crisp salad.

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