Moves Like Jagger White Lasagna With Swiss Cheese
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
50 min


6 leaf
Bell Pepper
30 grams
Cottage Cheese
20 grams
Cream Cheese
2 Clove
2 tsp
Herbs De Provence
60 grams
Lasagna Sheets
1 tbsp
Olive Oil
2 tsp
Red Onion
70 ml
Soy Milk
30 grams
Swiss Cheese
20 grams
1 tbsp
White Vinegar

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  1. Wash and cut your tomatoes so that they all have a similar size and shape.
  2. Finely chop your basil, bell pepper, garlic and red onion.
  3. Grate or slice your swiss cheese.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat olive oil in a pan and add garlic and red onion, herbs de provence and oregano and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Bell Pepper and Tomatoes to your pan and fry for 5 minutes.
  5. Add cottage cheese, cream cheese, soy milk and white vinegar to your pan and mix.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Add swiss cheese on top.
  4. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  5. Add Basil and Walnuts on top.