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The Vegetarian Lasagna That Fooled My Father

The Vegetarian Lasagna That Fooled My Father created by Outta Here

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.

Ready In:
1hr 35mins
Serves:
Yields:
Units:

ingredients

directions

  • You'll need a large glass baking dish or 5 to 6 miniature loaf pans to make this dish.
  • Blanch zucchini in boiling water for 1- 1.5 minutes.
  • Drain zucchini and place between tea towels to remove as much moisture as possible. Otherwise your lasagna will be watery.
  • Sautee chopped mushrooms in olive oil, seasoning with salt & pepper.
  • Add soy crumbles to mushroom mixture and sautee 1-2 minutes, then add spaghetti sauce.
  • In a separate bowl, mix ricotta, cottage cheese, parmesan, garlic powder & salt & pepepr to taste.
  • 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.
  • Cover with a layer of mozzarella.
  • Wrap in plastic wrap and/or foil and freeze, or bake at 400 for 30 minute.
  • 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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RECIPE MADE WITH LOVE BY

@LindseyCockrell
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@LindseyCockrell
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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."
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  1. Mary B.
    My theory is this: anytime there is tofu involved it needs extra flavoring. I added nitritional yeast flakes when I combined the veggies, left out the cottage cheese and added more ricotta.
    Reply
  2. Outta Here
    The Vegetarian Lasagna That Fooled My Father Created by Outta Here
    Reply
  3. Outta Here
    The Vegetarian Lasagna That Fooled My Father Created by Outta Here
    Reply
  4. Outta Here
    Sorry, this just didn't work for us. It sounded good, but we found it too watery and bland. I followed the instructions and pressed out as much water as I could, but it still ended up very watery. The ricotta layer needed an egg to bind it, and some herbs, like basil or oregano. I cut the recipe in half and baked in a 9-inch square pan with no problem. Made for Spring Pick a Chef game.
    Reply
  5. LindseyCockrell
    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.
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