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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!
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