Meatless Four Cheese lasagne

    1 hour 15 minutes

    This is a great vegetarian lasagne recipe, very filling and satisfying. You can blend the cottage cheese a little less if you like it chunky.

    133 people made this

    Serves: 8 

    • 500g uncooked lasagne pasta
    • 800g spaghetti sauce
    • 500g cottage cheese
    • 125g grated mozzarella cheese
    • 125g grated Cheddar cheese
    • 125g grated Parmesan cheese

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a blender or with an electric mixer blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 20x30cm baking dish. Place a layer of cooked lasagne over the sauce and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the lasagne. Repeat layering of sauce, lasagne and cheese; finish with a cheese layer.
    4. Bake in preheated oven 30 to 45 minutes until cheese is bubbly and golden.

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    Reviews in English (108)


    This is a simple and easy to follow recipe. However, it is impossible to make a lasagna that big with only one can of pasta sauce. Definitely use two! I used low-fat ricotta instead of cottage cheese and didn't mix it into the sauce. Add onions/vegetables/spices for extra texture/flavor.  -  30 Dec 2004  (Review from Allrecipes USA and Canada)


    Very tasty and super easy!! I modified the recipe a bit by getting the "oven ready" lasagna that doesn't need pre-boiling. I added an extra 1/2 cup water to the sauce to make sure the noodle cooked correctly, then set it on 425, put a double-wrap of tight foil, and baked it for 60 minutes. After baking, allow it to sit still wrapped in foil for an additional 10 minutes. Overall prep time is almost the same, but less pots and pans to wash!! :-)  -  27 Nov 2006  (Review from Allrecipes USA and Canada)


    I gave this five stars because it was pretty inexpensive and very easy to make. I used cottage cheese as the recipe called for, but it did make the sauce a little sweeter than I prefer. I also used two jars of pasta sauce as other reviewers said there wasn't enough sauce using one jar, and I was glad I used two. I also did not blend the cottage cheese with the pasta sauce since I like the chunkier sauces and the sauce I used had vegetables in it. Overall it made a fine meal and I will make it again.  -  06 Feb 2007  (Review from Allrecipes USA and Canada)