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.
In our veggie patch
Feel free to use whatever vegetables you have on hand or in the garden but stick to fresh.
Ingredients
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
pepper
1 cup shredded mozzarella cheese
lasagne noodles
Directions
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.
Veggie mix
For the main event
Combine the cottage cheese, egg, oregano, pepper, and parmesan cheese in a mixing bowl. Set aside.
Cheese mixture
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.
Layer one
Place 1/2 the roasted vegetables on top of the noodles and top with sauce.
Layer two
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.
Ready for the oven
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!
Want healthy daily meal inspiration? Follow me on Twitter, @sarahkimbonner, and find out #whatsforlunch or #whatsfordinner.
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