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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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One of those dinner creations inspired by the contents of my fridge, this is a really nice vegetarian twist on an old favourite. Quantities are a little inexact, and really depend both on the size of your baking dish and your tastes. Ingredients:
6 sheets whole wheat lasagna noodles (either fresh or presoaked -quantity will depend on the size of your lasagne dish) |
1 tablespoon butter, melted |
2 large carrots, grated |
1/2 cup fresh parmesan cheese, grated (plus extra for topping, maybe another 1/2 cp) |
1/2 onion, finely chopped |
4 tablespoons cottage cheese |
1 egg, beaten |
2 tablespoons fresh herbs, chopped (i used parsley and mint) |
fresh ground black pepper |
vegetable salt, to taste |
2 tablespoons sour cream |
2 -3 tomatoes, sliced |
1/2 cup dried breadcrumbs (or you could use fresh) |
Directions:
1. Preheat oven to 200C, and brush some of the melted butter inside a lasagne/casserole dish.
2. Mix carrots, cheeses, onion, herbs, seasonings and egg in a bowl.
3. Place half the carrot mix into casserole dish, and top with a layer of the lasagne sheets.
4. Brush the lasagne sheets with the rest of the melted butter. Cover with a single layer of tomato slices, and drizzle the sour cream over the tomato.
5. Cover the tomatoes with another layer of lasagne sheets, followed by the rest of the carrot mix.
6. Top with a single line of tomato slices down the middle of the dish. Combine the extra cheese and the breadcrumbs, and sprinkle them on top.
7. Bake for approximately 35-40 minutes, until golden and crusty on top.
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