About this recipe:A hearty vegetarian lasagne, which is not only easy to make, but also tastes fantastic. Lasagne sheets are layered with a creamy tomato sauce, mozzarella, Cheddar and Parmesan, then baked to perfection.
450g lasagne sheets
750g tomato based pasta sauce
450g cottage cheese
225g grated mozzarella cheese
225g grated Cheddar cheese
80g grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
In a liquidiser, blend pasta sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 20x30cm baking dish.
Place a layer of lasagne over the top and sprinkle a portion of mozzarella, Cheddar and Parmesan over the top. Repeat layering of sauce, lasagne and cheeses; finish with the cheese layer.
Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.
Pre-boiling of lasagne sheets
Can be omitted if you have ready-to-bake lasagne sheets.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.