Vegetable and Cottage Cheese Lasagna
Pasta and Pizza • European
Description
Vegetable and Cottage Cheese Lasagna
Ingredients
- Eggplants 2 pieces
- Orange Bell Peppers 2 pieces
- Ready-made dry lasagna sheets 10 pieces
- Garlic 2 cloves
- Canned Tomatoes (Pelati) 20 oz
- Cottage cheese 20 oz
- Balsamic Vinegar 1 teaspoon
- Hard Cheese 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Line a baking tray with parchment paper, place the eggplants (prick them with a fork in several places), and bell peppers, and bake for about 40 minutes until the vegetables are soft. Transfer the peppers to a bag and tie it. Let the vegetables cool, scoop out the flesh from the eggplants, and peel the rough skin off the peppers. Finely chop the vegetables. You can roast the vegetables the night before.
Step 2
Crush the garlic with the flat side of a knife and chop it. In a large saucepan, heat olive oil over medium-high heat, add the garlic, and after a minute, add the vegetables and sauté, stirring for 3-4 minutes. Excess moisture should evaporate. Add the tomatoes, balsamic vinegar, salt, and freshly ground black pepper. Simmer, stirring, for about 7 minutes.
Step 3
Grate the cheese. In a bowl, mix 2/3 of the cheese with the cottage cheese.
Step 4
Take a baking dish with sides (20x25 cm), layer the vegetables on the bottom, then place the lasagna sheets, spread with cottage cheese, then repeat with vegetables-lasagna-cottage cheese once more. The top layer should be cottage cheese. Sprinkle with the remaining cheese and bake in the oven for 35-40 minutes until the lasagna is golden brown. Let the lasagna rest for 10 minutes before serving on plates.
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