Hearty veggie lasagne

If you have a little time on your hands, this is a recipe that pays back the prep time with a warming hearty winter bake. Vegetarian lasagne is all too often such an insipid excuse for a dinner but this one is packed with flavour, texture and bursts with the colours of the Italian flag.
What you need
12 sheets of no pre cook lasagne.
Good slurp of olive oil.
1 chopped red pepper.
I chopped onion.
2 cloves garlic.
2 teaspoons chopped red chilli.
8oz sliced chestnut mushrooms.
1 bag of organic baby spinach leaves.
8 oz diced firm tofu.
8ox cottage cheese.
2 free range eggs.
1 jar of low fat pasta (red) sauce.
5oz grated half-fat mozzarella.
2tbsp grated parmesan.
2 teaspoons oregano.
2 teaspoons chopped fresh basil.
What you do
1. In a large frying pan heat the oil and cook the red pepper, onion, garlic, chilli, salt and pepper and mushrooms
until liquid has evporated.Add the spibnach and cook until wilted. Stir in the tofu.
2. Mix the cottage cheese and eggs together in a small bowl.
3. Spread a layer of the pasta sauce in the bottom of the lasagne dish. Add a layer of lasagne sheets. Spread a
layer of the spinach mixture, then a layer of the cottage cheese then mozzarella.
4. Continue layers ending with pasta sheets, top with pasta sauce and then top with mozzarella, paremasan and
5. Cover with foil and bake for 45 minutes at 180C. Remove the foil and cook for a further 15 mins until cheese has
6. Allow to cool and serve with a tossed salad.
The original recipe this is based on claimed this would serve 8, however it never has gone that far in our household.
Have you got a recipe for me? If so send it with a photo of yourself and tell me who you are. If it looks tasty enough, I’ll try it out.


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