Wednesday, 25 May 2011

Vegetable Lasagna

A friend of mine showed me the trick of using cottage cheese instead of white sauce in lasagna and it does make it considerably easier to make (as well as using one less saucepan as you don't need to make the white sauce). 


  • 1 onion, finely chopped
  • 1 tsp olive oil
  • 1 tin of tomatoes
  • 6 tomatoes, chopped into quarters
  • 3 peppers, cut into thin strips
  • 150g mushrooms, washed and sliced
  • 400g fresh spinach
  • 200g sheets of ready to cook lasagne which doesn't need pre-cooking
  • 350g cottage cheese
  • 50g mozzarella cheese, grated


  1. Preheat the oven to 180 degrees.
  2. Fry the onion in the olive oil until soft.
  3. Add the tinned and quartered tomatoes and peppers and simmer for 5 minutes.
  4. Mix the spinach and mushrooms in a big bowl.
  5. Cook the spinach and mushrooms over a low heat with a tablespoon of water in a large sauce pan. It should only need a couple of minutes until it's started to reduce down into a smaller volume.
  6. Construct the lasagne in a lasagne dish by doing a layer of half the tomato sauce, followed by half the spinach and mushroom mix. Then a layer of sheets of lasagne, followed by the rest of the tomato sauce then the rest of the spinach mixtures and another layer of sheets of lasagne.
  7. Finally spread the cottage cheese over the top and sprinkle the mozzarella over the top.
  8. Bake in the oven for 30 minutes.
Serves 4.

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