The Vegetarian Lasagna That Fooled My Father

• 3 -4 zucchini, sliced very thin lengthwise, I use a mandolin to get them even
• 16 ounces low-fat ricotta cheese
• 1/2 cup low fat cottage cheese
• 1 (16 ounce) jar spaghetti sauce, I prefer Ragu Super chunky mushroom
• 1 lb mushroom, chopped
• 12 ounces ground meat substitute
• 1 1/2 cups parmesan cheese, shredded
• 1 1/2 cups low fat mozzarella
• 1 tablespoon garlic powder
• 1 tablespoon olive oil
• salt & pepper

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.

ricotta cheese, cottage cheese, spaghetti sauce, mushroom, ground meat substitute, parmesan cheese, mozzarella, garlic, olive oil, salt

Taken from www.food.com/recipe/the-vegetarian-lasagna-that-fooled-my-father-420569 (may not work)