It’s supposed to be Meatless Monday inspired by a recipe of veggie lasagne I came across here.
However, I found few strips of bacon in a fridge and had to use it. 😀
Below the adapted version of wonderful, yummy and cheesy lasagne!
It’s a pretty flexible recipe and adding more vegetables would be tasty (peas or zucchini). I love chunky pieces of cottage cheese (also it’s a good source of Calcium!), but you can sub it with ricotta.
Ingredients (serves 4):
6 sheets dried lasagna
300g cottage cheese
3-4 strips of smoked beef bacon, cut into medium pieces (escape it for veg option)
100g mozzarella cheese
50g pecorino cheese (or parmesan)
1 can*400g chopped tomatoes
2 celery stalks, finely chopped
10-15 basil leaves, chopped
100g spinach leaves, chopped
1 onion, finely chopped
1 garlic clove, peeled
150-200ml vegetable or beef stock
1tsp muscovado sugar (or any)
salt and freshly ground black pepper
Let’s cook it!
- Heat a pan, fry bacon for 1 minute. Add garlic, onion, celery and fry until softened (during the process the garlic gives out the nice flavor, so at the end just take it out). Add the tomatoes, sugar and stock and bring to the boil. Reduce the heat and simmer for 10-12 minutes. Add basil leaves. Season to taste with salt, pepper.
- Preheat oven to 180°C/350°F.
- Meanwhile, in warm water soak the lasagna sheets for 8-10 minutes.
- Spread few spoons of the tomato sauce and chopped spinach in the base of greased gratin dish. Top with 3 sheets of lasagna then spread over half of the sauce and half of the cottage cheese.
- Repeat layers. Spread over grated cheeses.
- Bake for 30-40 mins until the top is golden.
Serve with green salad and a glass of white wine. 😉
milkandbun 