vegetarian lasagna

Healthy, steamy home made comfort food is what this is all about. Serve with crisp garlic bread and try, if you can to leave some for a late night snack.

What you need

500ml marinara sauce
500g cottage cheese
1/2 cup grated parmesan
handful of ripped fresh basil
lasagna sheets (if dry in a box, soften for 2 to 3 minutes in a bowl of boiling water first)
250g mozzarella cheese
4 cups mixed vegetables, spinach, carrots, sun dried tomatoes, and baby marrow

The process

Preheat oven to 200 Celsius and lightly butter a casserole dish

Mix together the cottage cheese and parmesan.

Place a layer of lasagna noodles on the base of the dish and cover alternatively with marinara sauce, cheese mix parmesan and cottage cheese, vegetables and mozzarella. You should get 3-4 layers ending with a nice layer of mozzarella on top.

Cover with aluminum foil and bake for 1 hour.

It’s really good, healthy and tasty. You should not need any salt and pepper as most of the seasoning will come from the marinara sauce.