Pasta free vegetarian lasagne recipe
Perfect served warm with a side of salad
Prep time 10 minutes Cooking time allow 1 hour 15 minutesServes 4
What you need:
- 2 peppers (any colour) – cut into chunks
- 2 courgettes – ribbon sliced (use a vegetable peeler)
- 1 red onion – chopped finely
- 2 garlic cloves – chopped finely
- 150ml vegetable stock (boiling)
- 1 small or half a medium butternut squash – peeled, deseeded and cut into chunks
- 1 fennel bulb – chopped
- 50g dried red lentils
- 2 eggs
- 500g cottage cheese
- 250g passata
- fresh basil
- oil, dried herbs, seasoning
- optional choice of cheese of your choice sprinkled on top
Pour a drizzle of oil in a large saucepan and place on a high heat, add in the garlic, onions, peppers, squash, fennel, lentils, stock and passata – stir the mixture well and bring it to the boil. Once boiled, reduce the heat and cover, all to simmer on a low heat for 30 minutes, or until the vegetables are tender. Once this is ready, stir in the basil and season to taste.
Preheat the oven to 200 degrees/fan over 180 degrees/gas mark 6
Drizzle some oil into a medium/large oven proof dish and cover with a third of the courgette ribbons, cover with half of the vegetable mixture. Put a layer of the courgettes on top and cover with the remaining vegetable mix. Finally place the remaining courgette ribbons on the top.
In a food processor mix together the eggs and cottage cheese until they become a smooth mixture, season to taste and spoon onto your lasagne. If you’re using cheese, sprinkle over the top of your lasagne, then place in the oven and bake for 30 minutes until lightly browned.
Tuck in and enjoy whilst warm!
