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The Vegetarian Lasagna That Fooled My Father

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“With zucchini noodles & soy crumbles, this lasagna sounds awful, but after a full helping my father, who is anti anything low-fat, low-carb or "fake meat", delclared this lasagna DELICIOUS! Preparation is a little time consuming, so I freeze it in mini loaf pans so that we can get 5 or 6 dinners out of one preparation. My husband also loves it and requests it! We split one of the loaf pans and pair it with a salad or a little soup.”
READY IN:
1hr 35mins
SERVES:
10-12
YIELD:
6 mini loaf pans
UNITS:
US

Ingredients Nutrition

Directions

  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.

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