Can't Believe It's Not Meat Lasagna

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READY IN: 1hr 45mins
SERVES: 8
YIELD: 8 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 9
    lasagna noodles, cooked
  • 32
    ounces chunky pasta sauce with mushrooms
  • 1
    kg mixed vegetables, carrots, cauliflower and broccoli
  • 14
    cup textured vegetable protein (TVP)
  • 12
    cup water, boiling
  • 1
    teaspoon liquid beef bouillon
  • 1
    cup ground round (or other soy based ground beef replacement)
  • 1
    (16 ounce) can tomatoes, diced with Italian Spices
  • 2
    garlic cloves, minced
  • 16
    ounces cottage cheese (I use fat free)
  • 12
    cup grated parmesan cheese
  • 2
    medium eggs
  • 4
    cups mozzarella cheese, shredded
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DIRECTIONS

  • Preheat oven to 375°F Cook lasagna noodles as directed, boiling approximately 8-9 minute Also boil mixed vegetables until tender, approximately 8-9 minute Meanwhile, add boullion to boiling water then add TVP to rehydrate.
  • Add diced tomatoes and garlic to sauce, then split into two seperate pots (I rinse and reuse pots from step 1). In one pot of half sauce add boiled veggies, cover and let simmer for about 15 minute In the other pot of half sauce add TVP and ground round, cover and let simmer for about 15 minute Meanwhile, in a bowl combine spinach, cottage cheese, parmesean cheese and eggs.
  • In a deep 9x13 lasagna pan, add enough of the 'meat' pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles if possible. Spread 1/2 cheese mixture on top of noodles, top with 1/2 veggie pasta sauce, sprinkle 1 cup mozzarella to complete first layer.
  • Repeat layer, 1/2 'meat' sauce, 3 noodles, remaining cheese mixture, remaining veggie sauce, 1 cup mozzarella.
  • Last layer, add remaining 3 noodles, remaining 'meat' sauce, sprinkle with remaining mozzarella.
  • Bake for 50-60 minutes. Once removed from oven, let sit at least 10 minutes to allow lasagna to reabsorb a lot of the liquid you'll see on top.
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