The Vegetarian Lasagna That Fooled My Father Recipe

Name: The Vegetarian Lasagna That Fooled My Father
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, The Vegetarian Lasagna That Fooled My Father falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Vegetarian Lasagna That Fooled My Father

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions