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    You are in: Home / Recipes / Vegetarian Lasagna for Veggie Haters Recipe
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    Vegetarian Lasagna for Veggie Haters

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    BigFatMomma's Note:

    Yes, there are vegetarians out there who don't like slimy zucchini, goopy squash and stringy spinach in their lasagna. I'm one of them. Veggies go in salads, not in my comfort foods. This is a great alternative, and it's yummy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      I usually put the cottage cheese in my electric chopper (not processor) to mimic the texture of ricotta. I also use the 4% minimum fat kind.
    2. 2
      Saute onion and garlic in olive oil and salt for 5 minutes.
    3. 3
      Add mushrooms, and saute with the onions until cooked. I chop up the mushrooms in the pan with a spatula, to make them small (kinda like meat).
    4. 4
      Don't drain the liquid.
    5. 5
      Meanwhile, soak the TVP in boiling water to soften, then drain.
    6. 6
      Add the TVP, and mix together.
    7. 7
      Add the sauce, and mix.
    8. 8
      Ladle some sauce onto the bottom of the crockpot.
    9. 9
      Make a double layer of noodles on the sauce--break those suckers up to fit.
    10. 10
      Spread the cheeses over the noodles.
    11. 11
      Sauce, then noodles (double layer), then cheese, until layers are done.
    12. 12
      I usually finish with a layer of mozzarella.
    13. 13
      Cook on low for 4-5 hours.

    Ratings & Reviews:

    • on February 27, 2010

      55

      Now I happen to like vegetables, but I liked the idea of using premade sauce in a crockpot lasagne. It was great working from this recipe for the basics, then adding my own touches. First of all I doubled it because I have a really big (6 qt) crock pot, and lots of hungry people. I used Roasted Red Pepper and Garlic sauce, then added spinach and canned diced tomatoes (one was the "chili ready" flavor) along with the (uncooked chopped) mushrooms and protein (it would be one can tomatoes and 1/2 box spinach for the regular recipe. If you liked a different vegetable like squash, you could use it instead.) I used the Grillers Recipe Crumbles (frozen) instead of tvp-much easier to work with, use it straight from the package. I also used green onion instead of regular, and added it to the cottage cheese, adding the parmesan cheese, too-tastes great that way! I got rave reviews, even from a bachelor who insists on making his own sauce but loved mine! Thank you for the basic recipe--I will make it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2009

      45

      Something that my vegetarian apposed brother will eat! Worked great when I froze tofu overnight (unthawed and removed liquid) and cooked for only 3 ½ hours. Will be using this recipe again, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetarian Lasagna for Veggie Haters

    Serving Size: 1 (395 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 521.9
     
    Calories from Fat 188
    36%
    Total Fat 20.9 g
    32%
    Saturated Fat 9.6 g
    48%
    Cholesterol 49.0 mg
    16%
    Sodium 1447.1 mg
    60%
    Total Carbohydrate 52.1 g
    17%
    Dietary Fiber 2.4 g
    9%
    Sugars 16.2 g
    64%
    Protein 30.9 g
    61%

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