The Vegetarian Lasagna That Fooled My Father

Name: The Vegetarian Lasagna That Fooled My Father
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 6 mini loaf pans, 10-12 serving(s)
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

(2)

Recipe by 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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READY IN: 1hr 35mins

SERVES: 10-12

YIELD: 6 mini loaf pans

UNITS: US

INGREDIENTS

Nutrition

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

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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