Difficulty | Serves 6 | Book 1
Method
Preheat oven 180 C fan forced.
- Microwave vegetables, except mushrooms in a little water on high for 8 minutes, drain.
- Stir mushrooms, garlic and crushed tomatoes into cooked vegetables. Pepper to taste. Leave mix to one side.
- Combine cottage cheese, basil, ⅓ cup parmesan cheese and tomato paste in a medium size mixing bowl.
- Coat a lasagne dish with cooking spray, spread ⅓ of vegetable mixture over base. Top with 2 lasagne sheets, spread ½ of vegetable mix on top, cover with ½ of cottage cheese mixture. Repeat this again.
- Sprinkle extra parmesan cheese evenly over top. Place a layer of baking paper over a sheet of foil then baking paper side down cover top of lasagne. This will help avoid cheese from sticking.
- Bake for 35-40 minutes, remove foil, cook a further 5-10 minutes until cheese is golden brown.
NOTE: An ideal dish for vegetarians.
NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people
Suitable to be frozen.
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Dietitian's tip
The high protein alternatives and low fat cheeses make this an ideal dish for vegetarians who have diabetes.
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