vegetarian "low-carb" summer squash lasagna, Sept 1 2020
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 29
Ingredients
SAUCE1 can (29 oz) (401 x 411) Pureed Tomatoes 794 grams Crushed Tomatoes 1 can (6 oz) Tomato Paste 1 cup Bob's Red Mill TVP 2 tbsp Extra Virgin Olive Oil 4 fl oz Red Wine lasagne building ingredients: 10 cup Squash - Yellow and Zucchini 48 oz Mozzarella Cheese, whole milk (save 6 oz to mix in cottage cheese, and use the rest in the layers)about 1/2 cup extra fresh basil and fresh oregano leaves-- we used spicy globe and genovese basil, and verigated oregano from our herb garden. If you don't have that much fresh basil, you could add some dry basil and a bit of fresh, baby spinach, or just skip it. "Meatless" Layer400 gram(s) Quorn meatless and soy-free grounds (by TMKOPPY) 1 1/2 large Onions, raw2 tbsp Peanut Oil 1.5 cup Bell peppers (Green, Red, Yellow, Orange) 4 tbsp Jalepenos (by WILLOWLIGHT) 6 clove Garlic 8 tbsp Parsley 3 tsp *BRAGG Liquid Aminos (by PINKIEFROMPQ) 2 tsp Lea & Perrins, Worcestershire Sauce 2 tbsp Fresh Oregano (by SUNSHINE_AB) 1 tsp Sage, ground 2 tsp Italian Herb Seasoning - McCormick (by JCO0715) Cheese layer:2.3 cup Hood Cottage Cheese 4% milkfat 2 large Egg, fresh, whole, raw 1/2 large onion, minced2 tsp Garlic powder 2 tsp Onion powder 4 tbsp Basil 1 tbsp Fresh Oregano (by SUNSHINE_AB) 6 tsp Kraft grated parmesean cheese 3 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g) 2 tbsp Extra Virgin Olive Oil
First, prepare all your squash. Larger squash are good for this, though you may need to peel them, or remove some seeds. Cut the squash length wise into 1/2 inch thick "noodles". This is most easily done if you cut one piece of one edge, then lay that down so the flat side is on your cutting board and slice from there. Since the squash is put in raw, you need a good 1/2 inch of thickness so that it will cook through but not fall apart when you serve it.
Cook the sauce ingredients in a large, heavy pot on stove for about 1 hour prior to using. If the canned tomatoes are a bit runny, add the TVP dry to absorb the water and thicken it.
For the ground "meat" add 2 tbsp peanut oil to your frying pan, add your diced onion, peppers, and garlic. Cook for several minutes until the onion is translucent and peppers are starting to be soft. Add the Quorn meatless crumbles, and seasoning. Cook for several minutes on medium heat until cooked through, and flavors meld.
To make the cheese filling, stir the eggs and add to the cottage cheese. Mix in all the seasonings, the parmesean cheese, and 6 oz of the shredded mozzarella.
To layer the lasagne-- put a tsp or two of extra virgin oil in the bottom of each pan. Then put in a layer of squash to fill the bottom. Pour over enough sauce to cover the squash thoroughly.
Add enough mozzarella cheese for a good layer.
Add another layer of squash and then cover in sauce.
Put in a layer of fresh basil leaves and some fresh oregano.
Put in a layer of the meat to cover and then cover that with a layer of the cottage cheese mix. Add more herbs on top of this, and then put in a final layer of the squash noodles. a second layer of mozzarella, and cover with sauce.
Bake at 350 degrees for 1 hour 20 minutes-- turn the oven off and leave the door shut-- and let the lasagna stay in the oven for at least 1 hour to 'set'.
Serving Size: 1 serving is 8oz, and in our pans about a 2"x4" piece
Number of Servings: 29
Recipe submitted by SparkPeople user CCKELLY3.
Cook the sauce ingredients in a large, heavy pot on stove for about 1 hour prior to using. If the canned tomatoes are a bit runny, add the TVP dry to absorb the water and thicken it.
For the ground "meat" add 2 tbsp peanut oil to your frying pan, add your diced onion, peppers, and garlic. Cook for several minutes until the onion is translucent and peppers are starting to be soft. Add the Quorn meatless crumbles, and seasoning. Cook for several minutes on medium heat until cooked through, and flavors meld.
To make the cheese filling, stir the eggs and add to the cottage cheese. Mix in all the seasonings, the parmesean cheese, and 6 oz of the shredded mozzarella.
To layer the lasagne-- put a tsp or two of extra virgin oil in the bottom of each pan. Then put in a layer of squash to fill the bottom. Pour over enough sauce to cover the squash thoroughly.
Add enough mozzarella cheese for a good layer.
Add another layer of squash and then cover in sauce.
Put in a layer of fresh basil leaves and some fresh oregano.
Put in a layer of the meat to cover and then cover that with a layer of the cottage cheese mix. Add more herbs on top of this, and then put in a final layer of the squash noodles. a second layer of mozzarella, and cover with sauce.
Bake at 350 degrees for 1 hour 20 minutes-- turn the oven off and leave the door shut-- and let the lasagna stay in the oven for at least 1 hour to 'set'.
Serving Size: 1 serving is 8oz, and in our pans about a 2"x4" piece
Number of Servings: 29
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 15.3 g
- Cholesterol: 53.9 mg
- Sodium: 638.7 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.7 g
- Protein: 19.3 g
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