Prep 15 mins
Cook 15 mins
The most time consuming part of this recipe is washing and cutting the fresh mushrooms. However, I would not recommend using canned mushrooms in this recipe as they will be "lost" in the tomato sauce. A lot of time is saved by microwaving the mushrooms. I make the lasagne in a 20cm x 30cm pyrex.
- 9 lasagna sheets (that don't need to be cooked in advance)
- 400 g crushed tomatoes
- 100 g tomato paste
- 1⁄2-1 cup water
- 250 g cottage cheese
- 250 g fresh mushrooms
- 1⁄2 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2-1 cup mozzarella-parmesan cheese blend
- Wash and slice the mushrooms. I like them sliced thickly (3-5 mm).
- put in a microwave safe cooking dish and microwave on high for 1.5 minutes. Mix and microwave for 1 minute.
- Mix the cooked mushrooms with the cottage cheese.
- In a seperate bowl, mix the tomato paste, the crushed tomatoes, the water, and the spices. The amount of water depends on the amount of water in the mushroom mixture and the amount of water necessary for cooking the lasagne sheets.
- Put a few spoonfuls of the tomato mixture on the bottom of a pan (there is no need to grease the pan).
- Layer three sheets of lasagne above the sauce.
- Place a layer of tomato sauce on the lasagne.
- Place half the mushroom mixture on the sauce.
- Layer another three sheets of lasagne.
- Place another layer of tomato sauce (leaving some for the end), the rest of the mushroom mixture, and the remaining lasagne sheets.
- On the top, place enough tomato sauce to cover the lasagne sheets (otherwise they don't cook).
- Sprinkle grated cheese on top.
- Cover with aluminium foil and cook in preheated oven. The cooking time and temperature depend on the type of lasagne sheets you use. The lasagne is ready when you can stick a fork in it. I find 15-20 mins at 200 degrees celsius is good for most lasagnes.