How to make it

  • Preheat oven to 375F.
  • In a blender or food processor, puree cottage cheese through black pepper.
  • Pour into a bowl and fold in spinach until well combined. Set aside.
  • In a large non-stick skillet, saute onion and mushrooms until golden.
  • Add garlic and roasted peppers and cook, stirring, about 3 minutes.
  • Pour in tomatoes, TVP, red wine, chili flakes, basil and lemon zest.
  • Stir, reduce heat to low and mix in tomato paste.
  • Turn off heat but keep skillet on burner.
  • Spread a thin layer of the tomato mixture on the bottom of a 9x13" baking dish.
  • Top with 4 par-cooked noodles, then layer the 1/2 the cottage cheese mixture on top of that.
  • Follow with 4 more noodles, and 1/2 the remaining red sauce.
  • Layer the final noodles on top.
  • Stir the rest of the red sauce into the cheese mixture and spread on top of everything in the dish.
  • Top with shredded cheeses.
  • **Dish can be frozen at this point for later, if so, thaw out completely before proceeding with recipe.
  • Bake for 45-50 minutes or until completely heated through and bubbly, tenting with foil if necessary.
  • Let stand 5 minutes before cutting.

Reviews & Comments 4

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    " It was excellent "
    mumtazcatering ate it and said...
    hi jo jo ba
    thanks for the lovely post
    what is tvp granules? can i substitute the wine with veggie stock?
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  • nlo209 10 years ago
    This looks like a great recipe. I saved it. Thanks
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    " It was excellent "
    lor ate it and said...
    Now I have a lasagna recipe named after our oldest daughter! This is perfect for her as she is a vegetarian. Thanks for sharing your recipe with all of us.
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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 353.9
    Total Fat: 3.7 g
    Cholesterol: 8.4 mg
    Sodium: 834.3 mg
    Total Carbs: 61.3 g
    Dietary Fiber: 11.5 g
    Protein: 24.7 g
    Was this review helpful? Yes Flag

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