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I’VE been asked for my veggie lasagne recipe. It’s adapted from the Australian Women’s Weekly's mini cook book Vegie Main Meals , put o...


I’VE been asked for my veggie lasagne recipe. It’s adapted from the Australian Women’s Weekly's mini cook book Vegie Main Meals, put out by ACP Books. I haven't been doing big Sunday cook ups for lunches through the week. Rather, I've been hooking into salad wraps. I bring cut salad ingredients in a bowl, add the dressing at work, shake it up, lay it out on flat bread, roll it up and eat it.

VEGGIE AND COTTAGE CHEESE LASAGNE
INGREDIENTS
3 large red capsicums
1 egg
500g cottage cheese
1 tablespoon olive oil
500g button mushrooms, sliced thinly
2 large zucchinis (It says sliced thinly lengthways, but I use the slicer on a grater and grate them through the width. They just need to be thin.)
700g tomato pasta sauce
6 fresh lasagne sheets
150g rocket, trimmed
¼ cup fresh basil leaves
1/3 cup finely grated cheddar cheese

QUARTER the capsicums and remove the seeds. Place skin skid up in a very hot oven until the skin blisters and blackens a little. Remove and put into a plastic bag until they’re cool enough to handle and once cool, peel away the skin. Cut into strips.
While you’re waiting for the capsicum to cool, cook the mushrooms and zucchini in a little olive oil. The recipe calls for them to be done separately, but I’ve done them together and it’s fine. You want them to be soft and soggy – that’s a culinary term. Remember it. Soft and soggy.
OK. Get out your lasagne pan and put a third of the pasta sauce across the bottom of it. Top that with a lasagne sheet. Top with the capsicum, zucchini and mushrooms, rocket and basil. I stir those ingrdients together before the layering starts. Add another lasagne sheet. Keep going and finish with a lasagne sheet and then a mixture of the cottage cheese and eggs. Top with cheddar cheese and whack it in a moderate oven for 35-40minutes. Let it stand 15 minutes before serving, and, as with all lasagnes, this can be made ahead and is even better on the second day. Eat with a fresh garden salad and a loaf of crusty garlic bread.

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