Vegetarian Lasagna for Veggie Haters |
|
 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
|
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. Ingredients:
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:
1. 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.
2. Saute onion and garlic in olive oil and salt for 5 minutes.
3. 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).
4. Don't drain the liquid.
5. Meanwhile, soak the TVP in boiling water to soften, then drain.
6. Add the TVP, and mix together.
7. Add the sauce, and mix.
8. Ladle some sauce onto the bottom of the crockpot.
9. Make a double layer of noodles on the sauce-break those suckers up to fit.
10. Spread the cheeses over the noodles.
11. Sauce, then noodles (double layer), then cheese, until layers are done.
12. I usually finish with a layer of mozzarella.
13. Cook on low for 4-5 hours.
|
|