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Meatless Lasagna

Prep Time25 minutes
Cook Time45 minutes
Servings: 6
Calories: 576kcal

Ingredients

  • 12 lasagna noodles
  • 1⅓ tablespoon olive oil (divided use)
  • 10 ounces soy crumbles
  • ½ yellow onion (chopped)
  • 28 ounces canned diced tomatoes
  • 15 ounces canned tomato sauce
  • 1 garlic clove (minced)
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 20 ounces frozen chopped spinach (thawed)
  • 8 ounces shredded mozzarella cheese
  • 2 cups 1% low fat cottage cheese
  • 2 ounces shredded Parmesan cheese

Instructions

  • Spray a 9x13 casserole dish with nonstick spray and pre-heat the oven to 375 °F
  • Make sure the frozen spinach has been thawed, with as much liquid squeezed out as you can possibly manage to.
  • Boil a pot of water and cook the 12 lasagna noodles for 3-5 minutes until just slightly softened. Cook them too long and your lasagna will be mushy, don't cook them at all and your lasagna will be crunchy.
  • Set the noodles out flat on a plate or cutting board while you make the rest of the lasagna.
  • Heat 1 teaspoon olive oil in a large skillet over medium and cook the soy crumbles until heated through, about 5 minutes. Remove the soy crumbles from the skillet and set aside.
  • Heat 1 tablespoon olive oil in the same skillet over medium heat. Cook the chopped onion and minced garlic until the onion turns soft and translucent.
  • Add the diced tomatoes (with all liquid), the 15oz can of tomato sauce, the dried basil, the dried oregano, salt and pepper to the skillet. Bring to a simmer over medium-high heat, then turn the heat down to low, cover the skillet with a lid, and let the tomato sauce simmer for about 15 minutes.
  • While the tomato sauce simmers, stir together the cottage cheese, the shredded mozzarella and spinach in a bowl.
  • Now, arrange the lasagna! Spread a thin layer of tomato sauce over the bottom of a 9x13 casserole dish. Arrange 4 of the noodles on top of the sauce (I like to put 3 noodles lengthwise and 1 crosswise)
  • Put ⅓ of the tomato sauce on top of the noodles, followed by half of the cheese mixture, and half of the soy crumbles.
  • Arrange 4 more noodles on top of the soy crumbles (again, I like to put 3 noodles lengthwise and 1 noodle crosswise). Top the noodles with another ⅓ of the tomato sauce, half of the cheese mixture, and half of the soy crumbles.
  • Arrange 4 more noodles on top, and top with the remaining ⅓ of the tomato sauce.
  • Cover the casserole dish tightly with aluminum foil and bake at 375 °F for about 35-40 minutes.
  • Remove the foil, sprinkle the 2 ounces of Parmesan cheese over the top. Return to the oven for 5 more minutes, until the cheese has melted.