How to Make Skinny Veggie Lasagna

by Beate Olav

With cottage cheese and veg

Supplies

  • 6 Whole wheat lasagna plates
  • ½ Red paprika
  • ½ Green paprika
  • ½ Yellow paprika
  • ½ Yellow onion
  • 5 Mushrooms
  • 2 Tablespoons Oregano
  • 10 Tablespoons Cottage cheese
  • 1 Tomato sauce (can)
  • 5 Tablespoons Light shredded cheese
  • 300 Milliliters Milk (almond, oat)
  • Vegetable broth (1 cube)
  • Instructions

    Step 1

    Ingredients: whole wheat pasta plates, tomato sauce, paprika, oregano, milk (used a milk substitute. Almond/oat milk is also ok), spring onion, light shredded cheese, cottage cheese, vegetable stock

    Step 2

    Mushrooms

    Step 3

    Tools: casserole, baking tray, chopping board, knife

    Step 4

    Tools continued:Spatula, tablespoon

    Step 5

    Chop all veg

    Step 6

    Fry onion and mushrooms until golden

    Step 7

    Add spring onion

    Step 8

    Add tomato sauce, the rest of the veg, milk, vegetable stock, oregano

    Step 9

    Layer like this: lasagna plates, sauce, cottage cheese, lasagna plates, sauce, cottage cheese. Last layer: put sauce on top and add the light shredded cheese.

    Step 10

    Looks something like this

    Step 11

    Lasagna plates

    Step 12

    Cheese

    Step 13

    Heat on 225 degrees celcius for 20-25 mins (on the second lowest rack in your oven).

    Step 14

    (Until golden like this) Ready to serve😋🍴

    Step 15

    Enjoy 😋