Vegetarian courgette lasagne with cottage cheese

Vegetarian courgette lasagne with cottage cheese: a light oven dish with courgettes, tomatoes, mozzarella and basil.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 280 kcal per serving
• Protein: 24 g
• Fat: 15 g
• Carbs: 12 g

Ingredients

• 3 courgettes
• 400 g cottage cheese
• 1 tin of tomatoes
• 1 onion
• 2 cloves of garlic
• 100 g mozzarella
• 1 tbsp olive oil
• 1 handful of basil
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan) and wash the courgettes. Cut them lengthways into thin slices.
2. Finely chop the onion and garlic. Soften both in the olive oil and add the tomatoes.
3. Let the sauce reduce briefly and season to taste with salt and pepper. Finally, fold in the basil.
4. Spread a little tomato sauce in a baking dish. Then layer the courgette, cottage cheese and tomato sauce alternately on top.
5. Put the mozzarella on the top layer and bake the lasagne at 180 °C for 30–35 min, until golden brown and the courgette is soft.
6. Let the lasagne rest briefly before serving. That way it slices neatly and stays lovely and juicy.

Good to know

When you fancy lasagne but want a version built on veg, this oven dish is just right. Juicy, warm and uncomplicated – without much effort.

Swaps

Cottage cheese → ricotta (a little creamier, also contains protein); mozzarella → feta (more flavour, also provides calcium); courgette → aubergine (also provides fibre, stronger flavour); olive oil → ghee (heat-stable and aromatic)

Allergens

Contains dairy, so it isn't dairy-free; usually good for children – go easy on the garlic and onion if they're sensitive to them – and in pregnancy only make it with dairy made from pasteurised milk.