Lasagna with vegetables and cottage cheese

6 servings

80 minutes

Vegetable and cottage cheese lasagna is a harmonious blend of lightness and rich flavor. This European recipe embodies the traditions of Mediterranean cuisine, where vegetables play a central role. Baked eggplant and sweet pepper add tenderness and a hint of sweetness to the dish, while cottage cheese provides softness and a creamy texture. The lasagna sheets absorb the rich aromas of the tomato, garlic, and balsamic vinegar sauce, creating a juicy, warming composition. Topped with grated cheese, the lasagna develops an appetizing golden crust. This dish is perfect for a cozy family dinner or festive table, delighting guests with its rich taste and healthy ingredients.

Energy value per serving

• Calories: 234
• Proteins: 22.9g
• Fats: 7.5g
• Carbohydrates: 18.2g

Ingredients

• Eggplants: 2 pc
• Sweet pepper: 2 pc
• Ready-made dry lasagne sheets: 10 pc
• Garlic: 2 clove
• Canned tomatoes in pieces: 600 g
• Cottage cheese: 600 g
• Balsamic vinegar: 1 tsp
• Hard cheese: 1 pc
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Preheat the oven to 200 degrees. Line a tray with baking paper, place the eggplants (prick them with a fork in several places), bell peppers, and bake for about 40 minutes until the vegetables collapse. Transfer the peppers to a bag and tie it. Let the vegetables cool, scoop out the flesh from the eggplants, and peel the peppers from the tough skin. Chop the vegetables finely. You can roast the vegetables the night before.

   Required ingredients:

   • Eggplants: 2 pieces
   • Sweet pepper: 2 pieces

2. Crush the garlic with the flat side of a knife and chop it. In a large saucepan over medium-high heat, heat olive oil, add garlic, then vegetables after a minute and sauté for 3-4 minutes while stirring. Excess moisture should evaporate. Add tomatoes, balsamic vinegar, salt, and freshly ground black pepper. Simmer while stirring for about 7 minutes.

   Required ingredients:

   • Garlic: 2 cloves
   • Canned tomatoes in pieces: 600 g
   • Balsamic vinegar: 1 teaspoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

3. Grate the cheese. In a bowl, mix 2/3 of the cheese with the cottage cheese.

   Required ingredients:

   • Hard cheese: 1 piece
   • Cottage cheese: 600 g

4. Take a baking dish (20x25 cm), layer vegetables on the bottom, place lasagna sheets on top, spread with cottage cheese, then repeat vegetables-lasagna-cottage cheese one more time. The last layer should be cottage cheese. Sprinkle with remaining cheese and bake in the oven for 35–40 minutes until golden brown. Let the lasagna rest for 10 minutes before serving.

   Required ingredients:

   • Ready-made dry lasagne sheets: 10 pieces
   • Cottage cheese: 600 g
   • Eggplants: 2 pieces
   • Sweet pepper: 2 pieces
   • Hard cheese: 1 piece