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Vegetarian Lasagna



2-3 mushrooms, finely chopped

½ squash, cut into small cubes

1 paprika, cut into small pieces

1 onion, finely chopped

1-2 cloves of garlic, minced

1 egg

2 tbsp chopped parsley (fresh or dry)

2 tbsp chopped basil (fresh or dry)

1 box of cottage cheese

Ca 200 g shredded mozzarella 

Ca 100 g shredded parmesan

Normal cheese for topping

1 glass of marinara sauce (can use any tomato pasta sauce)

Lasagna sheets


Preheat the oven to 230 degrees celsius.

Heat up oil in a pan, and cook the mushroom, onion, paprika, squash and garlic for a few minutes. Add the marinara sauce and let cook for an additional minute or two. 

Combine the egg, basil, parsley, cottage cheese, mozzarella and parmesan in a bowl. Keep some of the mozzarella for the topping.

In a casserole, add a layer of the vegetable mix followed by the pasta sheets and cheese sauce. Repeat this until the casserole is full. Add the other cheese to the top layer.

Cook in the oven for 40 minutes with foil on and another 10 minutes without.

Enjoy :)