Italian, Lasagna and gratin

Lasagna with cottage cheese, zucchini and feta cheese

A tasty lasagne with a rich tomato and cottage cheese sauce layered with zucchini and topped with a lovely touch of saltiness from the feta cheese.

Serves 5

1 onion, chopped
2 carrots, coarsely grated
1 dl dried red lentils, rinsed
500 g cottage cheese
9 lasagne plates
1 zucchini, sliced lengthwise
400 g tomato passata
3 garlic cloves, crushed
2 tbsp tomato paste
2 tsp basil
2 tsp oregano
1 tsp thyme
1 tsp ground chilli pepper
0.5 tsp herb salt
0.5 tsp ground black pepper
200 g feta
Oil for frying

Preheat the oven to 225 °C. Fry the onions for about 30 seconds. Add the carrots and garlic and cook for another couple of minutes. Add the tomato passata, lentils, tomato paste and all the spices and simmer for about 5 minutes. Pull the pan off the heat and stir in cottage cheese. Make three layers of the lasagne plates, sauce and zucchini slices in an ovenproof dish. Start with lasagne sheets at the bottom and finish with sauce on top. Crumble the feta over the top and cook in the oven for about 20 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *