My Vegetarian Lasagna

This dish was a gem introduced to me by an old friend from my student days. She would whip it up in the tiny kitchen of her trendy apartment, and let me tell you, it was always a highlight of my week.

Back then, I was living with a roommate, and my kitchen was often pretty barren - just like my cooking patience. But whenever she cooked this dish, it was a warm, comforting delight that had me practically doing a happy dance at the table.

Even now, every time I make it, I’m flooded with memories of her and our carefree student life together.

This recipe is so ancient - older than I’d care to admit - that the original version is scribbled on a well-loved piece of paper. Before our big move, I snapped a photo of it, just in case it decided to go missing.

The best part? It comes together quickly and all in one pot, which is a huge win in my book. Paired with a simple salad, it makes for a perfect lunch!

The Recipe

What you need:

• 1 box of lasagna sheets

• 1 can of crushed tomatoes (800 grams)

• 1 onion

• 300 grams of fresh mushrooms

• 1 can of cottage cheese

• Sliced cheese (I use Gouda, but any type will do)

• Feta cheese

• 2 cloves of garlic, minced, or garlic powder (One clove of fresh garlic equals 1/4 tsp of granulated garlic powder)

• Fresh basil leaves or dry basil (opcional)

• Parmesan cheese (opcional)

• 1 tbsp of olive oil

What to do:

1. Dice the onion into small cubes.

2. In a wide pot, heat a tablespoon of olive oil and add the onion. Cook for about 10 minutes on a low to medium heat, until the onion turns clear, but not brown.

3. Cut the mushrooms into slices.

4. Add the mushrooms and the garlic to the pot and stir for a few more minutes.

5. Add the crushed tomatoes, the basil and the rest of the spices, and bring to a boil. Lower the heat and cook for another 5-6 minutes. Add half a cup of water and boil again. Once boiled, close the heat and take off the stove.

6. Add the cottage cheese and the Feta and preheat the oven at 180 degrees celsius.

7. Oil a rectangular baking dish and start arranging the lasagna sheets at the bottom, overlapping if necessary.

8. Spread about a third of the mixture over the sheets, add parmesan if you want, and repeat 2 more times, starting with the sheets.

9. Top the last layer with sliced cheese .

10. Put in the oven for about 30 minutes, until the cheese turns a little brown. You can check if ready by sticking a fork in the middle to check that the sheets are soft and no fluids surface.

11. Let it cool for a bit and enjoy!