Simple veggie Lasagne

By Miriam Pataki

This is a typical dish that I discovered when I didn’t do groceries in a few days and searched what I had left in the fridge. It turned out as a great recipe which everyone loved, especially the children. (Hooray) 

This recipe is enough for 1 grown up and two smaller children. So don’t hesitate making double so you’ll have some lunch for the next day, I know you don’t eat enough momma ;) 


  • 1 can of diced tomatoes
  • Lasagna sheets
  • 2 eggs
  • bag of (baby)spinach leaves
  • 1 garlic clove
  • some dried Italian herbs
  • 1 package of cottage cheese
  • Mozzarella 


  • Preheat your oven on 180


  1. Poor half of the tomatoes in a small oven dish. Put some herbs and salt on top and cover it with the lasagna sheets. 
  2. Stir the cottage cheese with the eggs, spinach and chopped garlic. Add some salt and pepper if you want. 
  3. Again, sheets. And on top the rest of the tomatoes which you’ll have to bless with herbs again. Just like a real Lasagne, only this one won’t take that %#* long.
  4. Rip the mozzarella apart and put it on top of the tomatoes, I like to put a layer of sliced tomatoes and goat cheese on top of this, or any cheese you have. 
  5. Put tin foil over it for the first 10 minutes in the oven and another 15 minutes without it. 

 Bon apetit