Vegetarian Lasagne


Lasagne sheets

3-4 leaves silverbeet, washed and sliced

1 bunch parsley, chopped

1 large onion, chopped

1 capsicum, chopped

3 cloves garlic, sliced

1 cup mushrooms, sliced

1 small tin tomato puree

150g tasty cheese, grated

1 tsp each basil, oregano

250g cottage cheese

Salt, pepper

Oil for frying

2-3 cups cheese sauce


  1. Heat oil in a frying pan and cook onion, garlic, mushrooms and capsicum until softened, add parsley, herbs, pepper and salt, and stir through.
  2. In a baking dish make layers – start with onion mixture, silverbeet, lasagne sheets, tomato puree, cottage cheese and cheese sauce.
  3. Repeat until all ingredients are used, finish with cheese sauce.
  4. Sprinkle with grated tasty cheese and bake at 190 C for about one hour.
  5. Serve with bread rolls and fresh green salad.