Veggie Lasagna

So it's been a while since I've done a blog post. We've been busy lately, since it's the end of term we've got a lot of deadlines (I keep failing my lab classes and having to resit them over and over - most stressful thing ever. Seriously, who thought that making creams and ointments would be so hard.) Marianna is busy saving the world as usual, and has been playing a lot of gigs.
This was one of our very early recipes that is truly a delight! It's one of my favourites!

Ingredients for 4 portions:
1 Courgette - you can throw in whatever veg you have left over!
1 Onion
2 Spring Onions
1 Aubergine
1 Pepper
Half a punnit of Mushrooms
Lasagna Tomato Sauce - I found these at Aldi real cheap, for both jars it was £1.50. Alternatively use  pasta sauce, pasata or even just bog standard chopped tomatoes.
Lasagna Cream Sauce - I have no idea how to make a creamy cheese sauce, and I can't afford to try right now. Nor do I have the time to try! Alternatively, use the cottage cheese between layers too, it's just as good! We only used a third of the jar for this recipe.
Pasta sheets - we got a box of these for like 80p and they've made about 5 or 6 lasagnas!
Handful of spinach
Cottage Cheese - we always head straight for the low fat cottage cheese with added chives. Yum!
Tomatoes (optional)
Price per portion: £0.75 (crazy, I know check out our shopping lists to see how it's done!)

1) Start by prepping the veg (except spinach), try not to chop it too large or it'll be a hassle to get out the dish when you serve. Preheat the oven to 180 degrees.

2) Cook in a pan, with a little oil, for 5-10 minutes until soft. Add the tomato sauce (or chopped tomatoes, a 'lil garlic and some herbs - basil or oregano will do, or if you're lazy like us, the classic mixed herb tactic is the way to go!)

3) Let it simmer for another ten minutes.

4) Add a layer of the lasagna mix to the bottom of an oven proof dish. Pop some lasagna sheets on the top, then layer with the cream sauce (or cottage cheese if you skimped out on the cream sauce.)
Repeat until you've ran out of lasagna mix - if you run out of space, save the mix - either freeze it or make a pasta with it the next day..

5) On the last pasta sheets (on the top), spread the cottage cheese over it, sliced tomatoes (if wanted, we only added it because we had some leftover!) and a handful of spinach. Pop in the oven for ten minutes, cover with foil to prevent the spinach going black (we made that mistake before!) then cook for another 40 minutes Be patient, it;s worth it.

6) Serve up and enjoy!

(Sorry for the lack of a picture, it's getting late here and I don't want to bother Marianna in case she's sleeping - she's the expert photographer. I'll add one when I get it!)

GOT IT!