By Drum Digital
10 February 2014

Young, old and everybody in between will love this meatless lasagne.

Serves 4

Preparation: 10 min

Cooking: 45 min

45 ml (3 T) oil

4 baby marrows, sliced

1 brinjal, cubed

1 onion, chopped

250 g mushrooms, sliced

2 garlic cloves, crushed

1 tub (250 g) cottage cheese

handful of fresh parsley, chopped

1 jar (400 g) readymade tomato pasta sauce

8 lasagne sheets, uncooked

80 ml (? c) mozzarella cheese   1        Preheat the oven to 180 °C. Grease a 25 cm square roasting pan. 2        Heat the oil in a frying pan over medium heat and sauté the baby marrows, brinjal, onion, mushrooms and garlic for 10 minutes or until tender. Set aside.

3        Combine the cottage cheese and parsley and set aside.

4        Spread 125 ml (½ c) of the pasta sauce into the bottom of the roasting pan and top with a double layer of pasta sheets. Cover with a layer of sauce, cottage cheese mixture and vegetables. Repeat the layers twice more.

5        End with a double layer of pasta sheets and the last of the sauce. Sprinkle the mozzarella cheese on top, cover with foil and bake for 20 minutes. Remove the foil and bake for a further 15 minutes. Allow to stand for 10 minutes then cut into servings.

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