The Vegetarian Lasagna That Fooled My Father

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• 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

Recipe

• 1 you'll need a large glass baking dish or 5 to 6 miniature loaf pans to make this dish.
• 2 blanch zucchini in boiling water for 1- 1.5 minutes.
• 3 drain zucchini and place between tea towels to remove as much moisture as possible. otherwise your lasagna will be watery.
• 4 sautee chopped mushrooms in olive oil, seasoning with salt & pepper.
• 5 add soy crumbles to mushroom mixture and sautee 1-2 minutes, then add spaghetti sauce.
• 6 in a separate bowl, mix ricotta, cottage cheese, parmesan, garlic powder & salt & pepepr to taste.
• 7 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.
• 8 cover with a layer of mozzarella.
• 9 wrap in plastic wrap and/or foil and freeze, or bake at 400 for 30 minute.
• 10 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.