Zucchini – Cottage Cheese Lasagna

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 3 small onion (s)
  • 2 cloves garlic
  • 1 large zucchini
  • 0.5 ½ cup peas, (frozen)
  • 1 cup spinach, (creamed spinach, frozen)
  • 1 cup cottage cheese, (200 g)
  • 5 lasagne plate (s)
  • 1 teaspoon sambal oelek
  • 0.5 teaspoon ½ curry
  • 1 tablespoon paprika powder
  • 1 teaspoon oregano
  • 200 ml tomato (s), passed
  • 1 tablespoon tomato paste
  • 2 tablespoons oil
  • Wine, white
  • salt and pepper
  • 50 g cheese, rated (as desired)
Zucchini – Cottage Cheese Lasagna
Zucchini – Cottage Cheese Lasagna

Instructions

  1. Peel onions and garlic, dice and fry in oil. Deglaze with white wine. Add the chopped zucchini and cook for 3 minutes. Now add the spinach and peas and stir until everything is a thick sauce. Pour in the tomatoes and the tomato paste as well as curry, paprika powder, oregano and sambal olek and simmer for 5 minutes. Season to taste with salt and pepper. Finally, mix in the cottage cheese. Don`t cook anymore!
  2. Now alternately layer the sauce, grated cheese and lasagne sheets in a mold (starting with a little sauce). Finish with the cheese. Cover the tin with a lid or foil and remove 5 minutes before the end of the cooking time. Bake in the oven at 210 ° C for 30 minutes on the middle rack. Finished! Good Appetite!

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