From HEAVEN, TEXAS
GRACIE AND JILL’S LAZY DAY VEGETARIAN LASAGNA
This recipe should be attractive to busy cooks since you don’t have to precook the lasagna noodles. The last time we checked, Gracie Snow Denton, from HEAVEN, TEXAS, was doing triple duty as a wife, mother, and the mayor of Telarosa, Texas. My Vegetarian Lazy Day Lasagna is right up her alley. I also made it for that wonderful historical romance author Jill Barnett when she came to visit, and she enjoyed it so much she’s been making it for friends. So, let’s have Gracie and Jill share this recipe. (I’ve also made lots of adjustments to reduce fat.)
This recipe is simple to assemble, but cooking plus resting time takes at least an hour and a half, so get started early.
- Vegetables of choice. (See below)
- 1 48 oz jar prepared spaghetti sauce of your choice (Try to find one without too much crap/sugar in it)
- 1 lb. low fat cottage cheese
- 8 oz. low fat tofu
- Uncooked lasagna noodles (How many you use depends on size of pan. You don’t need an entire package)
- About 2 C shredded Mozzarella
- About 1/2 C grated Parmesan cheese
- 1 C water
1. Using large skillet, sauté vegetables of choice in Pam. (*I use about 1 lb. mushrooms, 1 green pepper, and a box of thawed chopped spinach drained. Sometimes I use a diced eggplant. Jill adds extra onion.)
2. Add spaghetti sauce to vegetables
3. With potato masher, mash tofu and cottage cheese together in medium bowl. Set aside.
4. Spoon about 1 1/2 C vegetable mixture in bottom of lasagna pan.
5. Cover with layer of noodles.
6. Top with 1/2 of cottage cheese/tofu mixture
7. Add 1/3 of vegetable sauce
8. Layer of noodles
9. Rest of cottage cheese/tofu mixture
10. 1/2 of mozzarella
11. 1/3 of vegetable sauce
12. Layer of noodles
13. Rest of vegetable sauce.
Pour 1 C of water around sides of pan. Cover tightly with foil. Bake in preheated 350 degree oven for 1 hour. Uncover. Top with rest of Mozzarella and Parmesan. Bake 20 minutes more uncovered until bubbly. Let stand 15-20 minutes. Serve.