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.<\/p>\n\n\n\n
Doctor’s Kitchen, Protein, Pg. 160<\/p>\n\n\n\n
HOWEVER… For a veggie lasagne, this one is both easier and better… Done earlier in the year.<\/p>\n\n\n\n
\n3 aubergines<\/strong>, cut into 1cm chunks
Salt and <\/strong>black pepper
6 tbsp olive oil
2 garlic cloves<\/strong>, peeled and thinly sliced
2\u20133 red chillies<\/strong>, stalks, seeds and pith discarded, flesh finely chopped
3 <\/strong>400g tins <\/strong>chopped tomatoes
1 tsp red-wine vinegar
1 pinch <\/strong>white caster <\/strong>sugar
1 small bunch fresh basil<\/strong>, leaves picked and chopped, stalks set aside, plus extra to serve
2 mozzarella balls<\/strong>, drained and coarsely grated
40g <\/strong>parmesan<\/strong> (or vegetarian alternative), grated
9 dried lasagne sheets<\/strong> \u2013 egg ones work best, because they go soft and silky<\/p>\n\n\n\nPut 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\u2019ve softened and browned, pat dry.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Heat the oven to 210C (190C fan)\/410F\/gas 6\u00bd. 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 \u2013 snap them to fit as needed. Repeat the layers once more, then finish with a final layer of sauce.<\/p>\n\n\n\n
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 \u2013 it\u2019s much better warm than piping hot, and it will be easier to slice.<\/p>\n<\/blockquote>\n\n\n\n
https:\/\/www.theguardian.com\/food\/2026\/may\/27\/vegetable-lasagne-recipes-barney-desmazery<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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 chunksSalt and black pepper6 tbsp olive oil2 garlic cloves, peeled and thinly sliced2\u20133 red chillies, stalks, seeds and pith discarded, flesh finely chopped3 400g tins chopped tomatoes1 tsp red-wine vinegar1 pinch white caster sugar1 small bunch fresh basil, leaves picked and chopped, stalks set aside, plus extra to serve2 mozzarella balls, drained and coarsely grated40g parmesan (or vegetarian alternative), grated9 dried lasagne sheets \u2013 egg ones work best, because they go soft and silky Put 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\u2019ve 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 6\u00bd. 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 \u2013 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 \u2013 it\u2019s 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<\/p>\n","protected":false},"author":1,"featured_media":6221,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,357],"tags":[293,21],"class_list":["post-6220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-full-recipe","tag-lasagne","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6220"}],"version-history":[{"count":2,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6220\/revisions"}],"predecessor-version":[{"id":6228,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6220\/revisions\/6228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/6221"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}