Avoid using thick, heavy pasta or you’ll find the whole dish becomes stodgy. Serve hot with a side salad. We recommend you use our Linda McCartney’s Vegemince in this timeless recipe.
Recipe from Linda McCartney’s Home Cooking 1990
Pre-heat the over to 180c. Place the lasagne strips in a saucepan, cover with water and boil for a few minutes until they are just starting to soften. Heat the oil in a large saucepan and sauté the onion and garlic. Then add the Vegemince, chopped tomatoes with their juice, oregano, salt and pepper. Simmer for 20-30 minutes, adding a little stock if necessary to make a moist sauce. Remove from the heat. Pour a layer of tomato sauce into a large, deep baking dish. Spoon a layer of cottage cheese over the sauce then arrange a layer of lasagne over that, followed by a layer of grated cheddar. Repeat this process until you’re about 1.5inches away from the top of the baking dish. Finish with a layer of tomato sauce topped by a final layer of cheddar cheese. Bake the lasagne for 30 minutes, until the cheese is brown and bubbly.
12-15 strips lasagne
4tbs olive oil
1 large onion, chopped
2 cloves garlic, crushed
65g Linda McCartney’s Vegemince
3 400g cans chopped tomatoes
1tsp dried oregano
Salt and freshly ground black pepper to taste
Vegetable stock
1 cup cottage cheese
1 cup cheddar cheese, grated
