Veggie Lasagna
1 tbsp oil
1 small onion, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, grated
50 g mushrooms, sliced
1/2 red bell pepper, finely chopped
1 can lentils, rinsed
1 carton passata
1 tbsp tomato paste
2 carrots, grated
1 vegetable stock cube
1 tsp oregano
1 tsp pizza seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
Salt and pepper to taste
1 small container cottage cheese, mashed
Pinch of nutmeg
6-9 lasagna sheets
100 g grated mozzarella cheese
Tomatoes, sliced
Basil, sliced into strips
Start by softening the onion and celery in oil. Then add garlic and red pepper, sautéing for another 1-2 minutes.
Add the passata, lentils, tomato paste, mushrooms, carrots, spices, and vegetable stock cube to the pan.
Simmer on low heat for 30 minutes. Season with salt and pepper to taste.
In a lasagna dish, spread one-third of the lentil mixture at the bottom, add lasagna sheets, and then another third of the lentil mixture followed by more lasagna sheets. Finish by layering the remaining lentil mixture and spread the mashed cottage cheese on top with a small pinch of nutmeg.
Sprinkle grated cheese and tomato slices on top.
Bake at 200°C (390°F) for 30 minutes, or until the cheese is melted and golden brown.
Top with fresh basil and serve with a side of garlic bread.