Light Lasagna with Cottage Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g zucchini
- 200 g mushrooms
- 1 onion (s)
- 1 clove garlic
- 1 teaspoon oil
- 500 g tomatoes, passed
- salt and pepper
- Paprika powder, noble sweet
- 250 g cottae cheese
- 300 g herbal cream cheese, reduced calories
- 3 tablespoon milk, low in fat
- 8 lasagne plate (s)
- 3 slices Gouda, calorie-reduced
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cut the zucchini and mushrooms into slices, dice the onions and garlic. Chop the thyme.
- Fry the onion and garlic in oil. Add zucchini, mushrooms, 2 tablespoons of water, tomatoes and thyme, season with salt, pepper and paprika. Let everything simmer for about 5 minutes.
- Stir in the cottage cheese and season to taste. Beat the cream cheese and milk until smooth.
- Layer alternately cream cheese sauce, lasagne sheets and tomato sauce in a greased dish. Finish with the tomato sauce. Cut the Gouda into narrow strips and place on top of a grid. Bake in the oven (electric oven: 200 ° / fan oven: 180 °) for 30 - 40 minutes.
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