Recipe adapted from Richard Till Serves 6-8
Feel free to adapt vegetables to what you like and what you have available to you.
2 onions chopped
4 garlic cloves chopped
1 carrot grated
1 red and 1 green pepper
1 bunch silverbeet chopped
3 zucchini chopped
1 largish eggplant chopped
8 mushrooms chopped
oil for frying
1 cup cottage cheese ( or cream cheese)
2 cans tomatoes ( if you want to use fresh, peel them first)
3 cloves garlic
2 Tbsp oregano ( Alternatively use flavoured tinned tomatoes and omit garlic and oregano)
1/2 C red wine ( I use Prenzel Red Vincon concentrate as a wine substitute or beef stock)
Fresh pasta sheets 1-2 packets
**I used leftover tortillas and cut in half to make a straight edge, lay around edge and fill in gaps. Approx 4 per layer
Grated cheese of your choice
Basil pesto to add during baking time
**I simply laid fresh basil leaves over the pasta layers while building it up.
Preheat oven to 170C
In a wide fry pan heat a little oil. Add onion and egg plant and cook until softened slightly. Add remaining vegetables and cook until they are also softened. Covering the pan speeds up this process.
Remove veggie mix from heat and let cool slightly. Add cottage cheese and egg and mix to combine.
Make Tomato sauce by blending 2 cans tomatoes, 3 cloves garlic, oregano and wine together until smooth.
To assemble, take a wide lasangna dish or roasting pan, grease it and generously cover with tomato sauce mixture, up to 1/4 of total mixture.
Add a layer of Pasta.
Add 1/3 of vegetable mixture and top with a pasta layer.
Repeat this process two more times.
Gently pierce down through the pasta layers with a knife to prevent ballooning up as it cooks.
Tip over the tomato sauce and then generously sprinkle with cheese ( I prefer an Edam and Parmesan mixture).
Bake for 105 minutes
After 90 minutes put dollops of basil pesto over the top and cook for the remaining 15 minutes.
Let stand for 20 minutes before serving with a large salad.