Vegetable Lasagne

6 servings Prep: 10 mins, Cooking: 1 hr 40 mins
Rate this recipe
The family will love this tasty vegetarian dish.

By Hope Malau November 20 2017
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Ingredients (21)

15 ml oil
1 onion — chopped
2 garlic cloves — finely chopped
salt and freshly ground black pepper
2 canned tomatoes
45 ml fresh basil — chopped
45 ml fresh oregano — chopped
4 garlic cloves — crushed
15 ml oil
200 g spinach — finely chopped
250 g cottage cheese
2 eggs — whites only, lightly whisked
ground nutmeg — pinch
salt and freshly ground black pepper
250 ml mozzarella cheese — grated
1 aubergine — sliced
8 pasta — spinach lasagne sheets
250 g brown mushrooms — sliced, fried
250 ml mozzarella cheese — grated
20 g parmesan cheese
green salad — to serve
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Preheat the oven to 180 °C. Grease an ovenproof dish.

Tomato sauce Heat the oil and stir-fry the onion and garlic until soft. Add the tomatoes and herbs, reduce the temperature and simmer until fragrant and not watery. Season with salt and pepper and set aside.

Spinach cheese Stir-fry the garlic in oil until soft. Add the spinach and heat until wilted. Remove from the heat and leave to cool for about 15-20 minutes. Purée in a food processor.

Add the cottage cheese and egg whites and season well with nutmeg, salt and pepper. Stir in the mozzarella cheese.

Brush the brinjal slices with oil, place on a baking sheet and roast in the preheated oven for about 15 minutes or until soft but not dry.

Immerse the pasta sheets one at a time in boiling water until slightly softened.

Spoon a little tomato sauce into the ovenproof dish. Layer the pasta, spinach cheese, brinjal slices, mushrooms and tomato sauce. Repeat the layers, ending with the spinach cheese.

Sprinkle over the mozzarella and parmesan cheeses and bake for 40 minutes or until cooked through. Serve with a green salad.

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