This is good. Definitely worthwhile… And the main thing I want to note is that cottage cheese is actually a really effective substitute for bechamel. This addition was not part of the recipe, I added it as a creamy element on a whim as it is sorely missing from the base recipe. Is a totally acceptable quick solution for this.
Doctor’s Kitchen, Protein, Pg. 160
HOWEVER… For a veggie lasagne, this one is both easier and better… Done earlier in the year.
3 aubergines, cut into 1cm chunks
Salt and black pepper
6 tbsp olive oil
2 garlic cloves, peeled and thinly sliced
2–3 red chillies, stalks, seeds and pith discarded, flesh finely chopped
3 400g tins chopped tomatoes
1 tsp red-wine vinegar
1 pinch white caster sugar
1 small bunch fresh basil, leaves picked and chopped, stalks set aside, plus extra to serve
2 mozzarella balls, drained and coarsely grated
40g parmesan (or vegetarian alternative), grated
9 dried lasagne sheets – egg ones work best, because they go soft and silkyPut the aubergine chunks in a colander, add a good pinch of salt and toss well. Set the colander over the sink and leave for 20 minutes to draw out the moisture. (If you want, weigh down the aubergines with a plate and a couple of tins to squash them as they salt.) Once they’ve softened and browned, pat dry.
Put most of the oil in a large frying pan on a medium heat, then fry the aubergines for 10-12 minutes, stirring now and then, until golden brown and soft. Stir in the garlic and chilli, cook for two minutes more, until fragrant, then tip in the tomatoes; swill out each empty can with a small splash of water and pour that in, too. Stir in the vinegar, sugar and basil stalks, season generously and leave to simmer for 15 minutes, stirring occasionally, until thick and saucy.
Heat the oven to 210C (190C fan)/410F/gas 6½. To assemble, start with a layer of sauce in a medium-sized lasagne or gratin dish and scatter over a little mozzarella and parmesan. Sprinkle over half the chopped basil leaves and top with half the lasagne sheets – snap them to fit as needed. Repeat the layers once more, then finish with a final layer of sauce.
Load the top with all the remaining grated cheese and the rest of the basil, then bake for 35-40 minutes, until golden on top and bubbling at the edges. Let it sit for at least 10 minutes before slicing – it’s much better warm than piping hot, and it will be easier to slice.
https://www.theguardian.com/food/2026/may/27/vegetable-lasagne-recipes-barney-desmazery
