Ingredients Jump to Instructions ↓

  1. 1 box(es) (16-ounce) Lasagna Noodles 1 cup(s) Boiling Water 2 cube(s) Beef Bouillon 1 cup(s) Dried Textured Vegetable Protien (TVP) , Found in health food aisles or stores 1 tablespoon(s) No Salt Seasoning 1/2 cup(s) Dry Red Wine 1 can(s) (26 - ounce) Hunt's Four Cheese Spaghetti Sauce 1/4 cup(s) 2% Milk 1/3 cup(s) Fat Free Sour Cream 1 cup(s) Fat Free Cottage Cheese 2 teaspoon(s) Italian Seasoning 1/4 cup(s) Fresh Basil, chopped 1 teaspoon(s) Cracked Black Pepper 1 1/5 cup(s) Shredded Part-skim Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of water to boiling. Break each lasagna noodle into 1/3 pieces and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente. Boil 1 cup of water and add beef bouillon cubes. In a separate bowl, put TVP, and no salt seasoning, then add bouillon water and stir. Let mixture sit for at least 3 minutes. In a 12-inch skillet, TVP mixture and wine and heat, stirring, about 1-2 minutes until liquid is almost evaporated. Stir in spaghetti sauce, heat to boiling. Simmer on low 5 minutes, stirring occasionally. Stir milk into sour cream in a small bowl, and add to red sauce. simmer 5 minutes. In blender, stir cottage cheese, Italian seasonings, basil, and black pepper, blend with short spurts until it tightens up. Drain noodles; return to saucepot. Add red sauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops of cottage cheese mixture.


Send feedback