Content

• Ingredients
• Steps
• Tips

Meat-free lasagna is so tasty and healthy that even non-vegetarians will appreciate its amazing taste, even despite the lack of meat. Serve it with lettuce and enjoy a delicious meal!

Ingredients

• 1 box of lasagna pasta
• 1 can (780 ml) tomato sauce for pasta or other sauce of your choice
• 1 package (780 grams) cottage cheese
• 3 well-beaten eggs
• 1 box (250 grams) chopped mushrooms
• 2 medium zucchini, cut into slices
• 1 package of grated cheese (340 grams) mozzarella
• 220 grams of grated Parmesan cheese
• olive or other vegetable oil of your choice

Steps

1. 1 Prepare the following in separate bowls:
   • Add 3 beaten eggs to the curd and stir well.
   • Combine mozzarella and cheese.
   • Chop the zucchini
   • Wash and chop fresh spinach
   • Place the chopped mushrooms in a bowl.
     
2. 2 Grease a 23x33 cm baking tray with oil.
3. 3 Cook the lasagna pasta until soft. Rinse them with cold water to remove any starch and place them evenly on a baking sheet.
4. 4 Place and flatten the pasta sauce on the pasta layer.
5. 5 Take a large spoon and place the mixture of cottage cheese and eggs over the pasta sauce.
6. 6 Lay out the second layer of lasagna pasta and repeat the steps until you have added all the ingredients except the cheese. The cheese should be the last top layer.
7. 7 Bake in an oven preheated to 176 C for 35-40 minutes, until the cheese starts bubbling but is not burnt.
8. 8 Ready.

Tips

• Buy pre-washed and packaged spinach to save time. Fresh spinach leaves can be all in the sand, they will have to be washed leaf by leaf.
• Serve lasagna straight out of the oven, but you can also reheat it. Alternatively, you can collect all the ingredients in a baking tray, cover the lasagna with cling foil and refrigerate. When it's time for lunch, just take it out of the fridge, bake and serve.