Recipe by BigFatMomma
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.
Top Review by Cook4theFamily
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!
- 32 ounces pasta sauce (I like chunky mushroom you can use more if you like)
- 8 ounces lasagna noodles (or more)
- 16 ounces cottage cheese (full fat is best)
- 8 ounces mushrooms, sliced
- 1⁄4 cup textured vegetable protein (optional)
- 1⁄2 cup grated parmesan cheese
- 2 cups mozzarella cheese, shredded
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 1 pinch kosher salt
Directions See How It's Made
- 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.
- Saute onion and garlic in olive oil and salt for 5 minutes.
- 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).
- Don't drain the liquid.
- Meanwhile, soak the TVP in boiling water to soften, then drain.
- Add the TVP, and mix together.
- Add the sauce, and mix.
- Ladle some sauce onto the bottom of the crockpot.
- Make a double layer of noodles on the sauce--break those suckers up to fit.
- Spread the cheeses over the noodles.
- Sauce, then noodles (double layer), then cheese, until layers are done.
- I usually finish with a layer of mozzarella.
- Cook on low for 4-5 hours.