The Vegetarian Lasagna That Fooled My Father

READY IN: 1hr 35mins
SERVES: 10-12




  • 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.