Layers of pasta with vegetables, cottage cheese and parmesan, top with passata and mozzarella and you have this easy to make a delicious, fresh-tasting, meat-free Three Cheese Vegetable Lasagne.
- Vegetarian
- Family Favourite
- Really Easy
- Cheap and Cheerful
Do you remember Teletext? It was a kind of precursor to the internet (yes there was life before the internet!) Text based information on your TV screen.
Apart from booking a holiday once, I can't say I used it much but for several years I wrote a recipe a day for it. This lasagne is based on one of those recipes.
I have upped the cheese a bit to keep my ever hungry boys happy and added some red peppers to the vegetable mix (I was a bit mean back then) but the basic recipe is the same.
I have already shared quite a few recipes I originally wrote for Teletext on Recipes Made Easy, but this is one of those dishes that I used to make a lot but, for some reason, haven't made recently.
It's now firmly back on the menu. It's really easy. With no sauces to make, you just need to sauté a few vegetables together. Mix the cottage cheese and parmesan together, then layer up all the elements. Easy Peasy! And as I use cottage cheese it not too high in fat either.
Like many people, I'm trying to reduce the amount of meat-based meals we eat. I love meat but given a choice would prefer to buy less of a better quality, higher welfare meat than lots of cheap, poor quality meat. Choice made.
The trouble is, that with two grown boys still living at home (for now) it's not so easy. They are not against vegetarian food per se (the younger claimed he lived on it a lot of the time for financial reasons, while he was at Uni). But if they are going to be happy, then the dish needs to be satisfying enough for them not to miss the meat. This Three Cheese Vegetable Lasagne is ideal.
Step by Step Three Cheese Vegetable Lasagne
Three Cheese Vegetable Lasagne
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced
- 1 clove garlic chopped
- 1 red pepper seeded and sliced
- 2 courgettes sliced
- 200 g button mushrooms sliced
- 6 tomatoes sliced
- 1 teaspoon dried mixed herbs
- 600 g cottage cheese
- 100 g parmesan or vegetarian substitute
- 500 g passata
- 250 g sheets dried lasagne (about 12 sheets)
- 150 g mozzarella sliced
- salt and freshly ground black pepper
Instructions
- Heat the oil in a large frying pan and fry the onion for 3 minutes until beginning to soften.
- Stir in the garlic, peppers, courgettes and mushrooms and cook for 5 minutes until just softened.
- Stir in the tomatoes, reserving about 6 slices for the top of the lasagne. Add the mixed herbs and remove from the heat.
- Combine the cottage cheese and parmesan and season with salt and pepper.
- Pour some of the passata into the base of a shallow oven proof dish, and spread out to coast the bottom of the dish.
- Place a layer of the lasagne on top of the passata, then cover with a third of the vegetables. Next spoon about a third of the cottage cheese mixture in dollops on top.
- Repeat the layers of pasta, vegetable and cheese and finishing with a fourth layer of pasts. Spread the remaining passata over the top to completely cover the lasagne.
- Cover loosely with foil and bake in the oven for 45 minutes. Then remove the foil and top with slices of mozzarella and the reserved tomato slices. Return to the oven for another 15 minutes . Allow to stand for 10 minutes before serving.
Rose Gorton says
Really delicious and very easy to make. The cottage cheese worked well and saved making a sauce. Made one big dish full - (Dinner for two and lunch for one) and am freezing half the cooked vegetable mix for next time.
Jacqueline Bellefontaine says
Thank you Rosemary. Great that you adapted to serve a smaller number. Cottage cheese does ake a great quick substitute for a cheese sauce and could easily be used on a regular meat lasagne too.
Kat (The Baking Explorer) says
This looks so yummy! I'm a huge cheese fan so the more the better!
Midge @ Peachicks' Bakery says
What a lovely veggie lasagne! Definitely one to save for later and switch out the cheeses for safe ones as I know The Peas would demolish one of these!
Mayuri Patel says
Yummy, I'm feeling so hungry looking at your veg lasagne. I love how you've left the veggies in big pieces as opposed to chopping it up finely. Using cottage cheese with the other cheeses is a good idea.
Jacqui Bellefontaine says
Yes i like the mixture of flavours and textures in this dish.
Cat | Curly's Cooking says
This looks so full of flavour and tasty vegetables that even my meat loving husband would enjoy this!
Jacqui Bellefontaine says
thanks Cat. It manages to satisfy all my meat loving family
Jo Allison / Jo's Kitchen Larder says
Your lasagne looks lovely Jacqui!. I like how chunky you left your veggies and am intrigued by cottage cheese instead of roux based cheese sauce. Something tells me it actually tastes really delicious! 🙂 I love how quick and easy it is to put together too!
Jacqui Bellefontaine says
Thanks Jo I do like easy 🙂 so Long as its tasty too and this is much less faff than a traditional lasagne.
Michelle Frank | Flipped-Out Food says
I remember TBTI (times before internet), but I don't recall Teletext. I had to Google it. How interesting! What a great way to resurrect and revamp a recipe (do your daily recipes still exist somewhere?). These gorgeous photos have me wanting to lick my screen. I love that your three cheese vegetable lasagne is totally decadent, yet meat free—I'm also trying to insert more vegetarian meals into our regular rotation. Thanks for linking up with #CookBlogShare! 😉
Jacqui Bellefontaine says
My Teletext recipes still exist on my computer! I did it for about three years in the 90s so there are quite a few of them but I have slowly shared them in my books or on my blog as I own the copyright to them.
Kat (The Baking Explorer) says
This looks amazing! The more cheese the better I say!
Jacqueline Bellefontaine says
I think a few people would agree with you about the cheese:)
Anca says
Parmesan is not vegetarian, but hard cheese is and it's cheaper too, with a very similar taste. I like your lasagne recipe a lot, I might give it a try.
Jacqueline Bellefontaine says
Yes you are quite right a silly mistake on my behalf I have updated the recipe to make it clear that a vegetarian cheese should be substituted. Thank you for pointing this out.