The Vegetarian Lasagna That Fooled My Father |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 1 |
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With zucchini noodles & soy crumbles, this lasagna sounds awful, but after a full helping my father, who is anti anything low-fat, low-carb or fake meat , delclared this lasagna DELICIOUS! Preparation is a little time consuming, so I freeze it in mini loaf pans so that we can get 5 or 6 dinners out of one preparation. My husband also loves it and requests it! We split one of the loaf pans and pair it with a salad or a little soup. Ingredients:
3 -4 zucchini, sliced very thin lengthwise, i use a mandolin to get them even |
16 ounces low-fat ricotta cheese |
1/2 cup low fat cottage cheese |
1 (16 ounce) jar spaghetti sauce, i prefer ragu super chunky mushroom |
1 lb mushroom, chopped |
12 ounces ground meat substitute |
1 1/2 cups parmesan cheese, shredded |
1 1/2 cups low fat mozzarella |
1 tablespoon garlic powder |
1 tablespoon olive oil |
salt & pepper |
Directions:
1. You'll need a large glass baking dish or 5 to 6 miniature loaf pans to make this dish.
2. Blanch zucchini in boiling water for 1- 1.5 minutes.
3. Drain zucchini and place between tea towels to remove as much moisture as possible. Otherwise your lasagna will be watery.
4. Sautee chopped mushrooms in olive oil, seasoning with salt & pepper.
5. Add soy crumbles to mushroom mixture and sautee 1-2 minutes, then add spaghetti sauce.
6. In a separate bowl, mix ricotta, cottage cheese, parmesan, garlic powder & salt & pepepr to taste.
7. Begin by layering the bottom of your loaf pan(s) with strips of zucchini, then a layer of the cheese mixture, and finally a layer of sauce,a nd repeat. This should just about fill your pans.
8. Cover with a layer of mozzarella.
9. Wrap in plastic wrap and/or foil and freeze, or bake at 400 for 30 minute.
10. If taking out of the freezer, thaw in the fridge for a day and pop in the oven at 400 degrees for 30 - 40 minutes.
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