10-minute vegetarian lasagna

Ingredients for 4 servings:

• 2 cans of tomatoes, pureed
• 2 tsp, heaped sugar
• salt and pepper
• 2 cups sour cream or cottage cheese
• 2 cups of milk
• 1 tbsp, heaped herbs, Italian
• 1 bag of frozen vegetables (Italian or regular)
• 1 pack of soy mince from the refrigerated section, optional
• 2 bags of Edam cheese or mozzarella, grated
• Lasagna sheet(s) as required

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

No sauce required, quick and delicious, even for meat lovers!

For the red sauce, mix the tomatoes with the sugar and season with salt and pepper. For the white sauce, mix the sour cream with the milk, add the herbs, salt, and pepper, and a good handful of grated cheese. Mix everything together. Grease the casserole dish if necessary and layer the ingredients in a thin layer. The bottom layer should be tomato sauce. The top layer is vegetables with sauce (whatever you have left over, white or red), covered with cheese. I use a large casserole dish measuring 30 x 40 cm, which makes about 3 layers of pasta, 2 layers of vegetables, and a layer of soy mince. If you have a smaller one, just add more. Bake for 40-45 minutes at 150°C fan/convection oven or 160°C top/bottom heat. I turn on the oven when I start cooking so it’s at a good temperature when the lasagna goes in. The result is a very flavorful, vegetarian lasagna without much cooking of sauce. The soy mince is available in the refrigerated section at discount stores. My husband is a meat lover, but he’s never complained about the mince. Of course, you can make the recipe without it.