Slow-Cooker Fauxzagna (Vegetarian, Gluten Free)

Slow-Cooker Fauxzagna (Vegetarian, Gluten Free)
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Slow-Cooker Fauxzagna (Vegetarian, Gluten Free) calories by ingredient
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Introduction

A healthy and easy-to-prepare lasagna alternative that saves on calories and packs in protein by substituting pressed, thinly-sliced tofu for the pasta and drained fat-free cottage cheese for ricotta. Cooked in a crockpot, this dish is quick to prepare and a breeze to clean up. A healthy and easy-to-prepare lasagna alternative that saves on calories and packs in protein by substituting pressed, thinly-sliced tofu for the pasta and drained fat-free cottage cheese for ricotta. Cooked in a crockpot, this dish is quick to prepare and a breeze to clean up.
Number of Servings: 2

Ingredients

    1 block extra firm tofu
    1/2 cup part skim shredded mozzarella
    3/4 cup fat free cottage cheese (will yield 1/2 cup drained)
    1 package chopped frozen spinach
    1/2 cup prepared spaghetti sauce
    Minced garlic to taste
    Ground black pepper to taste

Tips

To serve more people, double or triple the recipes and build two or three adjacent stacks in a larger (2.5 quart or larger) oval slow cooker.

To make in an oven instead of a slow cooker, preheat oven to 350 degrees, lightly coat the interior of a 9 inch by 9 inch glass baking dish, build the stack in the middle of the baking dish, cover with foil and bake for 45 minutes or until the mozzarella cheese is melted and the spaghetti sauce bubbling.

For a different flavor, consider adding fresh sliced mushrooms, chopped onion, sliced vegetarian chicken or vegetarian ground beef to the cottage cheese mixture prior to building the stack.


Directions

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.

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