Slow-Cooker Fauxzagna (Vegetarian, Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 block extra firm tofu1/2 cup part skim shredded mozzarella3/4 cup fat free cottage cheese (will yield 1/2 cup drained)1 package chopped frozen spinach1/2 cup prepared spaghetti sauceMinced garlic to tasteGround black pepper to taste
Lightly coat the interior of a 1.5 quart crock with cooking spray.
Remove tofu from package, drain, wrap in two layers of paper towels, and press between two plates with a 3-5lb weight on top for 10 minutes. Remove from paper towels and slice along the short edge into 1/8" slices. Set aside.
While the tofu is pressing, wrap cottage cheese in two layers of cheesecloth or a tea towel and press between two plates with a 3-5lb weight on top for 10 minutes. While the cottage cheese is pressing, cook the spinach per package directions and drain well. Squeeze to remove as much moisture as possible. Place the spinach, the pressed cottage cheese, 1/4 cup of mozzarella cheese, minced garlic, and ground black pepper in a medium bowl and mix well.
Spoon 1/4 cup of the spaghetti sauce into the crock. Lay four slices of tofu, slightly overlapping, on top of the sauce to form the lower layer. Add approximately 1/2 of the cottage cheese mixture and gently spread evenly over the tofu slices. Add two additional alternating layers of tofu slices and the cottage cheese mixture and then a final layer of tofu slices. Pour on the remaining spaghetti sauce and top with the remaining shredded mozzarella cheese.
Place the crock in the crockpot, cover, and cook on high for two hours. Allow to cool slightly before removing and slicing in half to form two servings.
Serving Size: Makes two generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user MPODOWITZ.
Remove tofu from package, drain, wrap in two layers of paper towels, and press between two plates with a 3-5lb weight on top for 10 minutes. Remove from paper towels and slice along the short edge into 1/8" slices. Set aside.
While the tofu is pressing, wrap cottage cheese in two layers of cheesecloth or a tea towel and press between two plates with a 3-5lb weight on top for 10 minutes. While the cottage cheese is pressing, cook the spinach per package directions and drain well. Squeeze to remove as much moisture as possible. Place the spinach, the pressed cottage cheese, 1/4 cup of mozzarella cheese, minced garlic, and ground black pepper in a medium bowl and mix well.
Spoon 1/4 cup of the spaghetti sauce into the crock. Lay four slices of tofu, slightly overlapping, on top of the sauce to form the lower layer. Add approximately 1/2 of the cottage cheese mixture and gently spread evenly over the tofu slices. Add two additional alternating layers of tofu slices and the cottage cheese mixture and then a final layer of tofu slices. Pour on the remaining spaghetti sauce and top with the remaining shredded mozzarella cheese.
Place the crock in the crockpot, cover, and cook on high for two hours. Allow to cool slightly before removing and slicing in half to form two servings.
Serving Size: Makes two generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user MPODOWITZ.
Nutritional Info Amount Per Serving
- Calories: 348.8
- Total Fat: 16.3 g
- Cholesterol: 20.0 mg
- Sodium: 654.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.2 g
- Protein: 37.3 g
Member Reviews