It really is fast -I’ve been known to put this together in under 10 minutes upon realising kids needed to be at scouts, soccer, whatever within the hour…but hopefully it’s dirty only in the figurative sense.
What you need:
1 box oven-ready lasagne noodles
2 cans of diced tomatoes
3/4 cup of pesto (or about 4 cubes)
1 tub of cottage cheese
2 cups shredded mozzarella cheese
An assortment of fresh vegetables from your fridge. In batch I used 1 large red pepper, 1 large yellow pepper, 1 medium zucchinis, half a pound of asparagus, 4 portablello mushrooms all sliced.
First step is to drain the tomatoes in a colander.
Transfer that to a bowl and add the pesto.
I know, it looks gross…it’s not going to look pretty any time soon, but it will taste fantastic. IN another bowl mix the egg and the cottage cheese together. The egg will help to bind the egg and keep your lasagne from being too runny.
Then it’s time to start layering in the pan. I start with a good, thick layer of the tomato/pesto mixture.
Yup. Still gross.
On top of that I add one of the vegetables, starting with the peppers this time.
Over that we put a single layer of the oven-ready noodles.
It doesn’t even need to be even. That’s a 10×14″ pan. Over that we add some of the cottage cheese mixture, another vegie (asparagus this time…in case you can’t tell), then more noodles.
And so on…
And so forth, alternating sauce, vegies, noodles until we’re out of all of the above.
Oven-ready noodles don’t hold up too well to being the directly-under-the-mozza layer so I always finish off with a vegetable (or fungus, as it were). On top of that I sprinkly my mounds of mozzarella and then toss the lot into the oven for 45 minutes at 375 degrees.
And end up with a nice, non-runny, not-as-gross-looking vegetable lasagne.