Zucchini Lasagne

Name: Zucchini Lasagne
Prep time: PT5.00M
Cook time: PT30.00M
Total time: PT35.00M
Yield: 6.00

(1)

35Min

Easy

Ingredients

6 portions

( 720 g )

Zucchini

2 tbsps

Olive Oil

1 Kg

Mixed Vegetables eg onion, carrot, capsicum, celery

2 tsps

Garlic Puree

0.25 cup

( 60 ml )

Tomato Paste

1 Can

( 400 g )

DIced Tinned Tomatoes No added salt (400g)

2 pkts

MAGGI your meal your way Bolognese with Tomato and Herbs

0.5 cup

( 125 ml )

Water

0.5 Bunch

Fresh Basil

1 cup

Low fat Cottage Cheese

200 g

( 2 cups )

Low Fat Grated Mozzarella

50 g

( 0.5 cup )

Parmesan cheese, finely grated

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Nutrition Value

Information per serving

Step 1

5 Min

Preheat oven to 200°C/ 180°C fan forced. Heat a griddle pan to medium heat. Cook zucchini on either side for 1 minute or until grill lines appear, remove from pan and reserve.

Step 2

5 Min

Heat a large sauce pan, over medium high heat; add garlic and mixed veggies. Cook for 2 minutes or until tender, add tomato paste, crushed tomatoes, combined MAGGI Your Meal Your Way Bolognese with Tomato and Herbs and water, heat until thickened. Remove from heat.

Step 3

5 Min

In a medium bowl combine cottage, mozzarella and parmesan. Reserve. Lightly grease a large oven-proof dish. Layer a third of the zucchini slices on the base of the dish; spoon a third of the veggie mixture into dish; top with a third of the cheese mixture. Repeat layering with remaining zucchini, veggie mixture and making sure to top with remaining cheese mixture.

Step 4

20 Min

Bake uncovered for 20 minutes, serve with a green salad.

Step 1 of 4

Preheat oven to 200°C/ 180°C fan forced. Heat a griddle pan to medium heat. Cook zucchini on either side for 1 minute or until grill lines appear, remove from pan and reserve.