Lasagne with cottage cheese
easy
75 mins
75 mins
Ingredients
- 350 g Courgette
- 200 g Mushrooms
- 1 Onion
- 1 Garlic clove
- 1/3 collar Thyme (alternatively 1 teaspoon separate thyme)
- 1 TABLESPOON Sunflower oil
- 1 package (500 g) strained tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 300 g Cottage cheese
- 300 g You can have cream cheese with herbs
- 3-4 Tbsp low-fat milk
- 8 Lasagne sheets
- 4 discs You can have gouda cheese
- 7-10 Tbsp Grease
Directions
- 1
Clean and wash the zucchini and mushrooms, dab dry and cut into thin slices. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Wash thyme, dab dry and chop, except for a little bit for garnishing. Heat the oil in a frying pan and fry the onion and garlic briefly. Add zucchini, mushrooms, 2 tablespoons of water, strained tomatoes and thyme. Season with salt, pepper and paprika and simmer for about 5 minutes.
- 2
Stir in cottage cheese and season again with salt and pepper. Stir cream cheese and milk until smooth. In a greased casserole dish, alternate layers of cream cheese sauce, lasagne sheets and tomato and vegetable sauce. Finish with tomato-vegetable sauce. Cut the Gouda into strips and place them on the lasagne in a grid pattern. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. Pluck the remaining thyme from the stems and sprinkle on the finished lasagne as desired
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