More Great Recipes: Main Dish

Que Sarah Sarah Lasagne

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Why I Love This Recipe

Here’s my latest make – ahead freezer dish for my mom during the busy weeks. With the time until Christmas getting into the crunch, these are a great help! This is a great, healthy and economical recipe too, relying on whole-wheat pasta, 1% cottage cheese, frozen spinach and Textured Vegetable Protein in place of the usual suspects. Throw in a good glug of red wine and some dried herbs from your cupboard, and mangia!

Ingredients You'll Need

2 cups 1% cottage cheese
1 tbsp garlic powder
½ tbsp oregano
1 tsp onion powder
1 tsp black pepper
1 10-oz pkg frozen spinach, thawed and drained
½ large white onion, chopped
½ lb cremini mushrooms, chopped roughly
1 clove garlic, minced
¼ cup roasted red peppers, chopped
1 28-oz can crushed tomatoes
1 cup TVP granules
1/3 cup red wine
Pinch crushed chili flakes
½ tbsp basil
½ tsp lemon zest (optional, but good!)
2 tbsp tomato paste
1 box whole-wheat lasagne sheets, par-cooked and drained
1 oz finely shredded mozzarella cheese
1 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.

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