Simple and effective. I once flatted with a woman called Andreen who decided that the cheese sauce of the traditional lasagne was redundant and used grated cheese instead. I agreed to a certain extent, although I prefer Cottage Cheese. Although Andreen didn't mention it, I find tomato essential. My wife Galit took over this recipe and made it her own - and this is her version.
2 big onions, chopped
3 garlic cloves, minced
Fry until softened
250 grams mushrooms, sliced
2 capsicums, chopped
1 aubergine, sliced, salted, rinsed, dried, and then cubed
2 cans (400 grams) chopped tomatoes
2 tablespoons tomato paste
2 cubes of pasta stock (Knorr Garlic and Parsley)
Salt & pepper
Cook in pan
500 grams Cottage Cheese
Mix into veges briefly
Remove from heat
Dried lasagne sheets
Put a layer of layer of lasagne on the bottom of a greased baking dish
Spread a layer of the vege/cheese mix over the top
Put another layer of lasagne sheets down
Add the final layer of vege/cheese mix.
You can add more layers, but we find two of pasta is enough. If you add more, make sure you have a layer of mixture at the top rather than pasta; a top layer of pasta is very dry.
200 grams cheddar cheese, grated
Spread over the top. .
Bake 200º C for 35-40 minutes.