This isn’t the type of lasagne with layers of pasta sheets – instead, it has those curly little lasagne bites, topped with a tomato-mushroom sauce, spinach, and two cheeses.
My father said it was his favourite.
I’m not sure how much truth was in this, because, being the loving father he is, the statement comes up quite often. Then again, it must have done something to impress him – he usually dislikes purely vegetarian pasta dishes.
I think what disguised the lack of meat were the mushrooms. They definitely take on a hearty texture once cooked. It’s wonderful! Many people say it is beneficial to eat vegetarian, rather than meat-laden, meals more often. Now, I don’t know if that’s true, but I was certainly satisfied!
There is a little fructose in the tomatoes, but not too much if you buy ones without added sugar. Not something to worry about unduly!
This recipe can be egg-free and nut-free.
Serves 3-4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:
– 250 grams (dry) lasagne pasta
– 2 Tablespoons olive oil
– 1 brown onion, peeled and thinly sliced
– 3 cloves garlic, peeled and thinly sliced
– 400 grams button mushrooms, washed and thinly sliced
– 1 teaspoon each of dried marjoram, basil, and sage
– good grinding black pepper
– 1 teaspoon paprika
– 1/2 teaspoon chilli powder
– 1 x 400 grams can chopped tomatoes
– 2 handfuls baby spinach
– 1 cup cottage cheese
– generous handful grated mozzarella cheese
Method:
1. Preheat your oven to 200 degrees Celsius, fanbake (or use your grill later). Bring a pot of water to the boil. Add the pasta and cook until just tender. Drain.
2. Meanwhile, heat the oil in a large saucepan or frying pot. Add the onion and garlic, cooking over a medium heat until softened. Stir in the mushrooms and continue cooking until soft. Add the spices and tomatoes, and heat through.
3. Place the pasta in the bottom of a casserole dish. Top with the vegetable mixture, followed by the spinach, then cheeses. Bake (or grill) for 10-15 minutes, until golden and beginning to brown. Serve with salad of choice, and enjoy! 🙂
Will definitely have to add this recipe to our weekly menu 🙂
Thank you, I hope you enjoy it! 🙂