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Vegetarian Lasagne

Vegetarian lasagne with lots of vegetables and cottage cheese, made extra special with onions and leeks in the sauce. Serve the lasagne with a fresh green salad.

  • 4 servings


  • 3 Leeks
  • 5 g Butter
  • 400 g Chopped Tomatoes
  • 50 g Tomato Paste
  • 1 Vegetable Stock Cube
  • 250 ml Cooking Cream
  • 1 tsp Salt
  • 1 Pinch Ground White Pepper
  • 20 g Chopped Fresh Basil
  • 9 Lasagne Sheets
  • 500 g Cottage Cheese
  • 160 g Grated Cheddar


Step 1

Heat the oven to 225 °.

Step 2

Rinse and shred the leek, sweat in butter in a pan. Stir in crushed tomatoes, tomato paste, stock cube, cream, salt, pepper and basil. Let the sauce boil for about 5 minutes.

Step 3

Layer the vegetables, lasagne sheets and cottage cheese into a greased and oven-proof dish. Finish with sauce and sprinkle with cheese.

Step 4

Bake in the lower part of the oven for about 30 minutes. Top with a little more basil.