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Vegetarian Lasagne with Cottage Cheese
Not your typical vegetarian lasagna, you'll be sure to get a good dose of veg and fibre for the day with our version.
What you'll need
- dried red lentils
- carrots
- onion
- garlic
- pumpkin
- rapeseed oil
- puréed tomatoes
- sambal oelek or other chilli paste
- vegetable bouillon
- cottage cheese
- salt
- pepper
- basil
- oregano
- lasagna sheets
- cherry tomatoes
- feta cheese
Instructions
- Heat oven to 225°C.
- Rinse the lentils.
- Peel and grate the carrots. Mince onion and garlic.
- Slice the pumpkin lengthwise with a cheese slicer or mandolin if possible. Place the slices on a paper towel and salt them slightly.
- Heat rapeseed oil in a pan and add onion, garlic and carrots. Fry until the onion is translucent.
- Add tomato purée, bouillon cubes and lentils. Simmer until the lentils are soft (approximately 10 minutes).
- Add cottage cheese and season with salt, pepper, basil and oregano.
- Prepare a ramekin or other small baking dish with rapeseed oil. Cover the bottom with lasagna noodles.
- Cover noodles with one layer of sauce and one layer of pumpkin.
- Alternate noodles with sauce and pumpkin, finish with sauce on top.
- Cut cherry tomatoes into halves and put on top of the lasagna. Crumble the feta cheese and bake in the oven until the noodles are soft, about 20 minutes.
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