CAN'T BELIEVE IT'S NOT MEAT LASAGNA
A little Italian market near my work makes the most amazing vegetarian lasagna that I decided to re-create myself. I can't stand the stringiness of sqaush like veggies and hubby doesn't like texture of soy/tvp meat replacements, but I think I've found a combination that fixes our texture issues with other vegetarian lasagna recipes. It's a little bit of work but SO worth it!
Provided by Lori Alcorn
Categories One Dish Meal
Time 1h45m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 556, Fat 24.6, SaturatedFat 12.1, Cholesterol 120.5, Sodium 1429.2, Carbohydrate 47.6, Fiber 7.8, Sugar 14.2, Protein 37.5
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