Que Sarah Sarah Lasagne
From jo_jo_ba 16 years ago
- 50 minutes to make
- Serves 8
Here’s my latest make – ahead freezer dish for my mom during the busy weeks. With the time until Christmas getting into the crunch, these are a great help! This is a great, healthy and economical recipe too, relying on whole-wheat pasta, 1% cottage cheese, frozen spinach and Textured Vegetable Protein in place of the usual suspects. Read more Throw in a good glug of red wine and some dried herbs from your cupboard, and mangia! See less
Ingredients
- 2 cups 1% cottage cheese shopping list
- 1 tbsp garlic powder shopping list
- ½ tbsp oregano shopping list
- 1 tsp onion powder shopping list
- 1 tsp black pepper shopping list
- 1 10-oz pkg frozen spinach, thawed and drained shopping list
- ½ large white onion, chopped shopping list
- ½ lb cremini mushrooms, chopped roughly shopping list
- 1 clove garlic, minced shopping list
- ¼ cup roasted red peppers, chopped shopping list
- 1 28-oz can crushed tomatoes shopping list
- 1 cup TVP granules shopping list
- 1/3 cup red wine shopping list
- Pinch crushed chili flakes shopping list
- ½ tbsp basil shopping list
- ½ tsp lemon zest (optional, but good!) shopping list
- 2 tbsp tomato paste shopping list
- 1 box whole-wheat lasagne sheets, par-cooked and drained shopping list
- 1 oz finely shredded mozzarella cheese shopping list
- 1 oz finely shredded Fontina cheese shopping list
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.
The Rating
Reviewed by 2 people-
hi jo jo ba
thanks for the lovely post
what is tvp granules? can i substitute the wine with veggie stock?
mumtazcatering
in Gauteng loved it
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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.
lor
in Toronto loved it
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