I like to make a batch of roasted veggies to serve on the side of any dish I make during the week. If you don’t have any made up and don’t feel like making them, they can easily be left out.
What makes this recipe ‘easy’? Well, it assumes the roasted vegetables have already been made. Same with the bolognese sauce. It also uses oven-ready lasagna noodles, cottage cheese instead of ricotta (not easier, but cheaper!), and pre-shredded mozzarella. For when you don’t have all day to make lasagna.
Ingredients:
- 1 batch of bolognese sauce
- 1 batch of roasted Italian vegetables
- 8 oven-ready lasagna noodles
- 1 x 500 ml tub of cottage cheese
- 1 x package shredded pizza mozzarella
- Parmesan cheese
Directions:
- Preheat oven to 375 degrees.
- Heat the bolognese sauce in a pot. Add about 1 c of water to the sauce (needed for the oven-ready lasagna noodles).
- Place the roasted Italian vegetables in a large mixing bowl and using a hand blender, blend into a paste, allowing for some chunks to remain.
- Spray a 9 x 13 baking pan with olive oil baking spray.
- Place 2 spoonfuls of bolognese sauce in the bottom of the pan and spread around.
- Place 4 noodles in the bottom of the pan, do not overlap.
- Smear 1/2 the roasted vegetable paste onto the noodles.
- Sprinkle with mozzarella cheese.
- Dollop 1/2 the tub of cottage cheese on top and try to spread around a bit.
- Spoon 1/2 of the bolognese sauce on top and spread around.
- Place 4 noodles on top. Smear with the rest of the roasted vegetable paste, sprinkle with mozzarella and dollop with the remaining cottage cheese. Try to spread around so no noodles are exposed.
- Cover with the rest of the bolognese sauce and sprinkle with mozzarella cheese and parmesan cheese.
- Cover with aluminum foil and place in oven for 45-50 minutes. Remove the tin foil and continue to bake for another 15 minutes.
- Remove from oven and allow to rest for at least 15 minutes before cutting into 8 servings.
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