Veggie Lasagna

I learned this lovely recipe when I was living in New Zealand from one of my house mates who was Argentinian - a really nice alternative to meat.

Veggie Lasagna

Serves 6+


Cooking time approx 1 hour 30 mins



- 500gr. of fresh Spinach

- 200gr. of fresh Mushrooms

- 500gr. of Cottage cheese/Ricotta

- 220gr. Philadelphia Cheese

- 2 large tomatoes thinly sliced

- 500gr. of grated cheddar Cheese

- 400gr. or a big box of Lasagna Sheets

- 3 Onions sliced

- 2 cloves of Garlic chopped

- 1 Red Pepper sliced

- 1 Yellow Pepper sliced

- 1 Aubergine sliced

- Salt & Pepper

- Small dash of Milk

- Several pinches of mixed herbs dried or fresh (thyme, sage, rosemary, basil etc.)

- 2 tbsp olive/canola oil

- 1 cup of mixed nuts and seeds e.g. walnuts, pinenuts, pumpkin seeds (optional)



Heat 1 tbsp oil in a frying, add onion, garlic and herbs and cook for approx 5 mins until onion begins to soften. Add pepper and mushrooms and cook until soft. Remove from heat and pour into large mixing bowl. Add the cottage cheese, nuts and seeds, ¾ of the spinach, half of the Philadelphia cheese and at least 200gr. of the grated cheese, plus salt and pepper and mix well. Add a small dash of milk.


Return the frying pan to the heat and fry the aubergine slices, approx 3-5 minutes each side until soft and slightly browned.


Grease baking dish with 1 tbsp oil. Cover the whole surface with a layer of lasagna sheets, a layer of fresh spinach and a layer of grated cheese.


Add a thin layer of the vegetables and cheese mixture followed by one layer of aubergine and another layer of lasagna sheets. Continue to layer until all ingredients have been used.


Mix the remaining spinach leaves with the remaining philly and tasty cheese. Add a dash of milk if you like.


On top of the final layer of the vegetable mix, place one final layer of lasagna sheets, spread over the spinach and cheese mix. Follow with a layer of any remaining aubergine, some sliced tomato and a thin layer of grated cheese if you wish!


Bake at approx 180˚C for 40 mins or until all the cheese has melted and the lasagna sheets are cooked and soft.

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