Known to make even meat lasagne lovers swoon, this vegetarian lasagna is a real winner. I wish I could take credit for it because, as my Italian friend said, “it’s the best lasagne I’ve ever had,” but it originates from my mum’s kitchen. While I was home this past month my mum was kind enough to share the recipe with me. After a quick trip to our veggie patch to pick the last of the tomatoes before the snow, I discovered how simple the recipe was. I also discovered it wasn’t laden with cheese, even though it has the cheesy taste and look that a lasagne should promise.
Feel free to use whatever vegetables you have on hand or in the garden but stick to fresh.
- 4 cups of roasted veggies (red peppers, onion, carrots, zucchini, cherry tomatoes)
- 1 can of tomato sauce or spaghetti sauce or approximately 3-4 cups of homemade sauce
- 2 cups cottage cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 tbsp oregano
- 1 cup shredded mozzarella cheese
- lasagne noodles
For the roasted veggies
- Wash and chop the veggies into bite sized pieces. Toss with olive oil, salt, and chopped garlic. Roast in the oven at 400 until veggies are tender, approximately 35-40 minutes.
For the main event
- Combine the cottage cheese, egg, oregano, pepper, and parmesan cheese in a mixing bowl. Set aside.
- Grate 1 cup of mozzarella. Set aside.
- Lightly grease a deep square baking dish with extra virgin olive oil.
- Put a few spoonfuls of sauce on the bottom of the dish then place lasagne noodles on top, assuming they have been pre-cooked if needed according to the package instructions.
- Place 1/2 the roasted vegetables on top of the noodles and top with sauce.
- Place another layer of lasagne noodles on the sauce and then top with 1/2 the cheese mixture and 1/2 the grated mozzarella.
- Next, layer noodles, the remaining roasted veggies, sauce, noodles, and then the remaining cheese mixture.
- Top with the leftover sauce and finish with the remaining mozzarella.
- Cover with foil and bake for 30 minutes at 350. Uncover and continue to bake for another 10 minutes or until cheese is bubbly and golden.
- Let cool for 5-10 minutes before cutting and serving…if you can wait that long!
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