Recipe | Vege
Vege Lasagne (Galit Haviv-Thomas)

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

  • Mix

  • 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.