15. Oct, 2015


Another one for the vegetarians! 


500g sliced mushrooms, 1 tin (820g) of Italian whole tomatoes, 1 teaspoon each of dried thyme, oregeno and Italian herbs, salt and pepper, crushed garlic, pasta lasagne sheets, 1 chopped onion, 1 tub(200g) of creamed cottage cheese, 1 (300g) ball of mozzarella, 1 cup of grated parmesan cheese.

Boil the lasagne sheets. After draining, immediately separate the sheets and lay them on a tray. Place two pots on the stove. In one pot start the sauce by braising the onion. I added some chilli. Add the canned tomatoes and squeeze each tomato as you do so. Add salt and pepper and a little sugar. Add the crushed garlic and dried spices. Cook the sauce until smooth, about 30 minutes. In the other pot fry the mushrooms. Add salt, pepper and crushed garlic. When the sauce is ready add the cooked mushrooms and cook for a minute. Slice the mozzarella and start assembling the lasagne. Place a little sauce at the bottom of the dish. Add a sheet of pasta. Top with the cottage cheese and then the mozzarella slices. Add a layer of sauce and top with the parmesan. Then place a pasta sheet over that and continue with the layering. Finish with a pasta sheet topped with a little sauce and parmesan. Cover with foil and bake at 180deg celsius for 30 minutes. Remove the foil and bake for a further 10 minutes. Let the lasagne stand for 10 minutes before serving.