COTTAGE CHEESE LASAGNE RECIPE

This recipe will teach you how to make Cottage Cheese Lasagne. It is a quick and easy recipe to make. I really enjoy the Cottage Cheese Lasagne the flavours of the capsicums, cottage cheese, mushrooms and zucchini are just some of the ingredients that make this recipe so tasty.

Cottage Cheese Lasagne Ingredients

1 egg
1 Tbs olive oil
3 red capsicums
500g cottage cheese
6 fresh lasagne sheets
1/4 cup fresh basil leaves
700g tomato pasta sauce
2 zucchini sliced lengthways
150g rocket leaves trimmed
500g button mushrooms sliced thinly
1/3 cup finely grated cheddar cheese

Cottage Cheese Lasagne Method

First thing to do is to quarter the capsicums and remove seeds and membranes. Roast capsicum under grill skin side up until skin blisters and blackens. Cover with plastic for 5 minutes then peel away the skin and cut into strips. Preheat oven to moderate and then combine eggs and cottage cheese in a medium bowl. Heat half of the oil in a frying pan and cook the mushrooms stirring until soft and then remove from the pan. Heat the remaining oil in the same pan and cook the zucchini stirring until brown all over and then remove from pan.

Spread a third of the pasta sauce into a shallow 2 litre rectangular baking dish and then top with a lasagne sheet then top with a third of the capsicum, mushrooms, zucchini, rocket and basil then another lasagne sheet. Repeat layering starting with the pasta sauce and ending with a lasagne sheet. Spread cottage cheese mixture evenly over pasta and sprinkle with cheddar cheese. Bake the Cottage Cheese Lasagne uncovered in a moderate oven for about 35 minutes or until heated through and then let it stand for 15 minutes before serving.

Enjoy your freshly made Cottage Cheese Lasagne!

Search Recipes