THE VEGETARIAN LASAGNA THAT FOOLED MY FATHER

The Vegetarian Lasagna That Fooled My Father image

Provided by LindseyCockrell

Time 1h35m

Yield 6 mini loaf pans, 10-12 serving(s)

Number Of Ingredients 11

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

Steps:

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.