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Rustic Lasagna
Lasagna the way Italians like it, steaming and delectable with cheese and vegetables. Serve with a green salad for a wholesome meal
Ingredients
9 lasagna sheets
2 cups broccoli in tiny florets or 500 g packet frozen broccoli, thawed and chopped
1 cup grated carrot
1 carton (500 g) low-salt, reduced-fat cottage cheese
1/4 cup grated Parmesan cheese
2 cups tomato pasta sauce (Napolitana or similar)
1 cup grated Mozzarella cheese
Method
1
Cook the lasagna sheets according to the directions on the packet. but do not add any extra salt.
2
While the lasagna sheets are cooking. preheat the oven to 18O°C.
Spray a 32 x 23 cm baking dish with vegetable oil and set aside.
3
In a medium bowl. combine the broccoli florets, carrot, cottage cheese and Parmesan, mixing well to combine.
4
Drain sheets in a colander.
Spread 1/2 cup of the tomato pasta sauce in the bottom of the prepared dish.
Place 3 lasagna sheets on top of tomato sauce
Spread half of broccoli mixture over sheets.
Spoon 1/2 cup of the tomato sauce over broccoli; place 3 lasagna sheets on top.
Spread with remaining broccoli mixture; top with 1/2 cup of tomato sauce.
5
Add the last layer of the lasagna and the remaining tomato sauce.
Sprinkle Mozzarella over top.
Bake until bubbling hot, for about 4S minutes
Place the baking dish on a wire cooling rack and stand for about 10 minutes before serving.
Per Serving
232/kJ 972 calories, 23 g carbohydrates, 4 g fibre, 20 g protein, 575 mg sodium, 7 g fat, 14 mg cholesterol
Cooks Tips
For perfect lasagna sheets, undercook slightly. Then drain thoroughly in a colander and toss with a drop of vegetable oil to keep them from sticking.
For easy slicing, place first layer of lasagna sheets lengthwise. Cut sheets for second layer to fit diagonally in pan. Finish last layer lengthwise.
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