Vegetable lasagna
Instructions
Tips
Layer the lasagna in the following order: vegetable sauce at the bottom, lasagna sheets, then cottage cheese. Proceed with this layering until all the sauce has been used, finishing with a layer of sauce, and then shredded cheese on top.
Tips
This vegetable lasagna can be assembled ahead of time before you bake it in the oven. Cover it and store it in the fridge until you are ready to put it in the oven and serve it. Pay attention to the baking time, as you may need to bake it longer to compensate for the chilled temperature of the dish. If it starts to brown too much for your liking, loosely place a piece of foil on top of the dish for the remainder of the cooking time.
Tips
The baking time depends on the number of layers. You can tell the lasagna is done by inserting a toothpick or fork into the middle of the dish. If it goes in easily without too much resistance from the pasta sheets, it is done. Also, once the cheese on top has melted and turned golden brown, it is usually a sign that it is ready to be enjoyed.
Questions about vegetable lasagna
Make a light and fresh vegetable lasagna with cottage cheese that comes together quickly and easily. Read our answers to some of the most commonly asked questions about this classic Italian dish.
Ingredients
|
Leeks
|
3 |
|---|---|
|
Butter
|
|
|
Canned tomatoes
|
400 g |
|
Tomato purée
|
50 ml |
|
Vegetable bouillon
|
1 dice |
|
Vegetable broth
|
1 dl |
|
Cooking cream
|
250 ml |
|
Salt
|
1 tsp |
|
Ground white pepper
|
¼ tsp |
|
Chopped fresh basil
|
1 dl |
|
Lasagne sheets
|
9 |
|
Cottage cheese
|
500 g |
|
Grated cheese, gratin
|
2 dl |
Deliciously creamy vegetable lasagna
The Italian-inspired dish has a long history with a combination of different fillings and add-ins to give the classic more of a twist. Loaded with tender vegetables and a light and flavourful tomato sauce, plus topped with the perfect amount of melty grated cheese, this vegetable lasagna recipe is the ultimate crowd favourite. The vegetable lasagna is layered with cottage cheese and a leek and tomato sauce with cooking cream to add a creaminess that the whole family will appreciate.
Explore Italian cuisine with our recipes for homemade ravioli, classic spaghetti bolognese, and heavenly creamy spaghetti carbonara.
Tomato and leek lasagna with cottage cheese
You have got a real winner on your hands with this delicious and easy vegetable lasagna. There is a lot of intense tomato flavour going into this dish with a combination of canned tomatoes and tomato paste, while the tender leeks lend a sweet, oniony flavour that adds depth to the vegetable lasagna. Many recipes use ricotta, a traditional Italian cheese made from whey, to achieve a thick and richer texture. But we think cottage cheese in lasagna in place of ricotta makes for a lighter and more mild-flavoured sensation that does not overshadow the leeks and tomatoes.
Bursting with full flavours from vegetables and cheese
Enjoy a warm and hearty meal with layers of rich and creamy vegetable sauce, pasta sheets, and two types of cheese that will have everyone coming back for seconds. The leeks are fried and simmered with broth, canned tomatoes, tomato paste, cooking cream, seasoning, and fresh basil, giving it a savoury flavour from different salty, oniony, and umami-flavoured ingredients. What better way to get your family to eat more vegetables than with this creamy, flavour-packed vegetable lasagna? For a crowning touch, it is sprinkled with grated cheese, resulting in a golden, crispy, and cheesy top with layers of creamy, juicy sauce underneath.
Add your own touch
Experiment with different vegetables, for example, spinach, mushrooms, bell peppers, zucchini, carrots, or eggplant. Prep the vegetables of your choosing and fry them with the leeks before adding in the rest of the ingredients for the sauce. Depending on the vegetables used, they may have to cook a bit longer to achieve the perfect tenderness and to get rid of excess moisture. If you want a richer experience, a little tip is to use ricotta instead of cottage cheese.
Sometimes smaller things just taste better. You can use this vegetable lasagna recipe to make bite-sized snacks for school or work. In a muffin tin, press a wonton wrapper into each cup and add cottage cheese and sauce. Repeat the process until each cup is almost full, and sprinkle with shredded cheese on top. Bake the mini lasagna cups in the oven for about 20-25 minutes until golden and the edges are crunchy.
