Saturday, October 31, 2009

Meatless Lasagna

Dev and I are still going strong with our 'meatless' experiment! A couple weeks ago we tried Morningstar Farms Grillers Crumbles for Sloppy Joes and it was incredibly mushy and disappointing. This time we used Boca Ground Crumbles and I have to tell you, the texture held up very well. Another surprise find was Lightlife Gimme Lean! Sausage Style. Holy! This stuff tastes just like breakfast sausage. Dev loved it.

Preheat oven 425F
Meatless Lasagna
1/2 package Lightlife Gimme Lean Sausage
2/3 package Boca Ground Crumbles
1 carrot
1 celery
1/2 onion
1 14oz can Mur Glen diced tomatoes (w/garlic & basil)
2 T tomato paste
1 C milk
1 C white wine
Filling2 C cottage cheese
1 egg
1/4 C chopped parsley
1/2 C parmesan cheese
1 tsp salt
6 slices mozzarella cheese
Italian Cheese blend
Fresh Mozarella

Boca Crumbles and Gimme Lean.

Finely mince carrot, celery and onion.

Saute minced vegetables in olive oil until softned - about 5 min. Add tomato paste and saute until fragrant and nearly caramelized.

Add milk and simmer until evaporated. Add wine and simmer until evaporated.

In a separate pan, saute Ground Crumbles and Veg sasauge in olive oil until browned. Add to tomato mixture and stir in diced tomatoes.

I chose cottage cheese over ricotta because of a 'test kitchen' review I came across in Cooks Illustrated. Sometimes ricotta can have that gritty texture and it seems cottage cheese manages to retain a smooth texture. YEP. Puree cottage cheese and egg until almost smooth. In a small bowl combine cottage cheese mixture, parsley, parmesan cheese and salt. Layer sauce, noodles and top with cottage cheese mixture. Top with 6 slices moz cheese and shredded cheese.

Repeat layers.

Top with fresh mozzarella, shredded cheeseblend, cover with foil and bake for 30 min. Increase temp to 450F, remove foil and bake an additional 15 min. or until cheese is browned. Cool for 15 min.

I made some garlic toast using roasted garlic cloves, butter and fresh parsley. YUM!

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