Linda's Lasagne

This vegetarian lasagne uses TVP (textured vegetable protein) instead of ground meat. Once simmered in the tomato sauce with onions, garlic, and oregano, the TVP absorbs all those flavors and takes on a texture that’s surprisingly close to a traditional meat sauce. It’s one of the best plant-based swaps for ground beef in a layered bake.

Cottage cheese stands in for the usual ricotta between the layers. It melts into creamy, slightly tangy pockets that break up the richness of the tomato sauce and cheddar. If you’ve never used cottage cheese in lasagne, the result is lighter and less dense than a ricotta version.

Simmer the sauce long enough that it’s thick and moist but not watery. A runny sauce makes the finished lasagne soupy and the noodles slide apart. You want it clingy and scoopable.

Chef Tips

• Boil the lasagne noodles just until they start to soften, not fully cooked. They continue cooking in the oven and will be perfect after 30 minutes of baking.
• Layer the tomato sauce on the bottom of the dish first. This prevents the noodles from sticking and burning.
• Let the lasagne rest for 10 to 15 minutes after coming out of the oven. It sets up and the layers hold together when you cut.
• Top with extra cheddar in the last 10 minutes of baking for a deeply browned, bubbly cheese crust.

Variations

• Use mozzarella instead of cheddar for a more traditional, stretchy cheese pull.
• Add sautéed mushrooms or diced zucchini to the sauce for extra vegetables.
• Replace the cottage cheese with a blend of ricotta and Parmesan for richer layers.