Vegetarian Lasagna For Veggie Haters

1. 1

   I usually put the cottage cheese in my electric chopper (not processor) to mimic the texture of ricotta. I also use the 4% minimum fat kind.

2. 2

   Saute onion and garlic in olive oil and salt for 5 minutes.

3. 3

   Add mushrooms, and saute with the onions until cooked. I chop up the mushrooms in the pan with a spatula, to make them small (kinda like meat).

4. 4

   Don't drain the liquid.

5. 5

   Meanwhile, soak the TVP in boiling water to soften, then drain.

6. 6

   Add the TVP, and mix together.

7. 7

   Add the sauce, and mix.

8. 8

   Ladle some sauce onto the bottom of the crockpot.

9. 9

   Make a double layer of noodles on the sauce--break those suckers up to fit.

10. 10

    Spread the cheeses over the noodles.

11. 11

    Sauce, then noodles (double layer), then cheese, until layers are done.

12. 12

    I usually finish with a layer of mozzarella.

13. 13

    Cook on low for 4-5 hours.

* Per serving · 4 servings · Values may vary.