Vegetable Lasagne
Fresh Lasagne made with vegetables and cottage cheese
Instructions
- Heat Olive oil in a pan. Add finely chopped carrots (3), Capsicum (1), Courgettes (1), Yellow Onion (1) and salt. Cook for about 10 minutes. Add Spinach and cook till it is wilted. Set aside
- Heat Olive Oil (2 tbsp) add Garlic (2) and Dried chilli flakes. Pour 1 can of diced tomatoes or passata. Add Basil (1/4 cup), a touch of sugar or agave syrup and salt to taste. Cook until the tomato sauce has thickened. Set Aside
- Whisk the cottage cheese to a smoother consistency, then add the cooked vegetables and Pepper and Salt to taste.
- Take a baking dish and spread 1/2 cup tomato sauce. Layer Lasagne on top. Spread half of cottage cheese evenly over the lasagne. Top 3/4 cup tomato sauce. Sprinkle Shredded Mozarella cheese on top. Add more lasagne sheets on top, the remaining cottage cheese, then some more shredded cheese. Finally add the last layer of lasagne sheets, the remaining tomato sauce and shredded cheese. Wrap with foil. Bake covered for about 18 minutes. Remove the cover and rotate the pan by 180 degrees and continue cooking for about 10-12 more minutes until the top is brown. Remove from oven and let it cool for about 15 to 20 minutes. Sprinkle additional basil over the top.