Vegetable lasagne

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 2
    aubergines, sliced
  • 500
    baby marrows, sliced
  • 250
    mushrooms, sliced
  • 90
    olive oil
  • 1
    box instant lasagne kit
  • 2
    firm tomatoes, skinned and sliced
  • 125
    smooth cottage cheese


1. Brush the sliced vegetables with olive oil. Place on a baking tray and roast in a preheated 180 ºC oven for about 10 minutes, until vegetables start to brown. Remove vegetables from oven and set aside. 2. Make up tomato and herb sauce according to pack instructions using 400 ml water. Set aside. 3. Make up the cheese sauce according to pack instructions and fold in cottage cheese. 4. Place a layer of vegetables and sliced tomato in an ovenproof dish. Pour half of the tomato over the vegetables. Cover with half the lasagne sheets, then another layer of vegetables, tomato sauce and lasagne sheets. 5. Top with prepared cheese sauce and bake covered at 180 ºC for 30 minutes. Uncover and bake for a further 10 minutes.

Read more on: bake  |  roast


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