Simple Tomato Lasagne

Preparation time: 25 min Cooking time: 1 hr Easy - for beginners Serves: 4


I had nothing in the fridge so made this simple lasagne thinking it was going to be a flop. Turned out, this was maybe the best lasagne I've ever made. No need to pre-cook noodles with this recipe. (9x9" lasagna: suitable for 2, with leftovers)


  • Red sauce:
  • 1 tsp olive oil
  • 1/2 yellow onion, diced
  • 2 cloves of garlic, thinly sliced
  • 3 medium tomatoes, diced
  • 1 large carrot, shredded
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • pinch of raw sugar
  • 1/2 cup water
  • Cheese mixture:
  • 1 cup cottage cheese
  • 1 egg, beaten
  • 1 cup parmesan cheese, finely grated and divided
  • 1 cup mozzerella cheese, finely grated and divided
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 lasagna noodles (Molisana Oven Ready Egg Lasagne noodles are the perfect size for a 9x9" lasagne dish)


  1. Heat large saucepan over medium heat. Saute onion and garlic in olive oil until onion is translucent (3-5 minutes). Add tomatoes, carrot, oregano, basil, red pepper flakes, salt, pepper, sugar and water. Bring to a boil. Reduce heat and let simmer, covered for 20 minutes.

  2. For cheese mixture, combine cottage cheese, egg, 3/4 cup parm. cheese, 1/4 cup mozz. cheese, nutmeg, salt and pepper. Reserve remaining 1/4 cup parm. cheese and 3/4 cup mozz. cheese for top of lasagna.

  3. Place small amount of red sauce in bottom of 9x9" pan. Place one layer of noodles. Continue layering in this order: 1/2 of the red sauce, noodles, all of the cottage cheese mixture, noodles, topping with remaining 1/2 of the red sauce.

  4. Bake foil covered dish for 45 minutes at 375 F. Remove foil and top with 1/4 cup parm. cheese and 3/4 cup mozz. cheese. Return to oven uncovered for 15 minutes. Let stand for 10-15 minutes before serving.


Main  · Tomato  · Lasagne

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