Vegetable Lasagne
8 servings
75 minutes
Italians are great for inventing lasagne - a plump, hot, fragrant dish with a filling laid out with layers of dough. Firstly, it's delicious, and secondly, you can use anything as a filling. Most often, we come across lasagne with meat, but nothing prevents us from making vegetable lasagne. Just make sure it's bright, juicy, tasty vegetables. It's not at all necessary to use fresh tomatoes, it's much easier and safer to take a jar of canned, already sliced ones. Lasagne also requires cheese - don't replace the mozzarella stated in the recipe with any other, its ability to melt and creaminess are just right here.
1
Chop onion, pepper, carrot, and zucchini coarsely. Heat oil in a large pan and sauté the vegetables until golden brown. Season with salt to taste.
- Onion: 1 head
- Red sweet pepper: 1 piece
- Carrot: 3 pieces
- Courgette: 1 piece
- Olive oil: 60 ml
- Salt: to taste
2
Add a handful of spinach, stir to let it wilt, add more spinach and stir again. This way, add all the spinach to the vegetables. Remove the pan from heat.
- Spinach: 125 g
3
Transfer the roasted vegetables to a blender bowl and blend them until they are in small pieces, not a uniform puree. Mix them with cottage cheese.
- Curd cheese (tvorog): 450 g
4
For the sauce, place tomatoes in a blender. Add 30 ml of olive oil, basil, garlic, salt, and chili flakes. Blend until smooth.
- Canned diced tomatoes: 800 g
- Olive oil: 60 ml
- Italian herb blend: 5 g
- Garlic: 2 cloves
- Salt: to taste
- Chili flakes: to taste
5
Pour a quarter of the sauce into the bottom of a fireproof dish, layer lasagna sheets on top, add half of the vegetables with cottage cheese, drizzle with sauce, and sprinkle with a quarter of grated mozzarella. Place lasagna sheets on top, add the vegetable mixture (no tomato sauce needed in this layer), sprinkle with mozzarella, and cover with lasagna sheets. Cover them with sauce and sprinkle with the remaining cheese.
- No-boil lasagne sheets: 9 pieces
- Mozzarella cheese: 200 g
6
Cover the dish with foil so that it doesn't touch the cheese and send the lasagna to an oven preheated to 220 degrees for 15 minutes. Then remove the foil and bake for another 10-12 minutes.