Que Sarah Sarah Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box whole-wheat lasagne sheets, par-cooked and drained2 cups 1% cottage cheese1 tbsp garlic powder½ tbsp oregano1 tsp onion powder1 tsp black pepper1 10-oz pkg frozen spinach, thawed and drained½ large white onion, chopped½ lb cremini mushrooms, chopped roughly1 clove garlic, minced¼ cup roasted red peppers, chopped1 28-oz can crushed tomatoes1 cup TVP granules1/3 cup red winePinch crushed chili flakes½ tbsp basil½ tsp lemon zest (optional, but good!)2 tbsp tomato paste1 oz finely shredded mozzarella cheese1 oz finely shredded Fontina cheese
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.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 353.9
- Total Fat: 3.7 g
- Cholesterol: 8.4 mg
- Sodium: 834.3 mg
- Total Carbs: 61.3 g
- Dietary Fiber: 11.5 g
- Protein: 24.7 g
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