A light, fresh, summery lasagne. Think of it as baked ratatouille with some noodles and cheese thrown in for structure.
One of those vegetarian dishes that even carnivores love.
2 medium sized courgettes, cut into quarters
1 red/ orange bell pepper, chopped
250g tomatoes, chopped
200g mushrooms, sliced
1 aubergine, chopped into 1cm cubes
1/2 tsp salt
pinch red pepper flakes
80ml red wine
small bunch fresh basil, sliced
1 bag fresh spinach, rinsed
450g cottage cheese
400g tomato sauce, either your own or from a jar
1 box lasagne noodles
Vegetables. Place the courgettes, mushrooms, tomatoes, pepper, and aubergine into a large saucepan, pour over the wine and cook over a medium heat until the vegetables have wilted down. Season with salt, pepper and red chilli flakes. Stir in the chopped fresh basil and set aside.
Cheese sauce. Steam the spinach until it is bright green. Allow to cool and then, using clean hands, squeeze out all the liquid. Chop finely and mix into the cottage cheese and mozzarella in a large bowl.
Assemble. In a baking dish (18 x 28cm approx) layer vegetables, tomato sauce, cheese with parmesan layered on top, repeat. Reserve some tomato sauce , mozzarella and parmesan for the top layer.
Bake in an oven preheated to 180°C for 45 minutes approx – until it is golden and bubbly. Let sit for 10 minutes before serving.