Zucchini Lasagne
35Min
Easy
Ingredients
6
portions
ingredient_quantity
recipe ingredient
6
( 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
.
Nutrition Value
Information per serving
Instruction
35 Minutes
-
Step 1
5 MinPreheat 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 MinHeat 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 MinIn 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 MinBake uncovered for 20 minutes, serve with a green salad.
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