COTTAGE CHEESE AND EGGPLANT LASAGNE WITH TOMATO AND BASIL SAUCE
Serves
4
Preparation
15
minutesCooking Time
45
minutesIngredients
1 1 eggplant
1/2 1/2 basil bunch
200 ml 200 cooking cream
500 g 500 cottage cheese
500 g 500 tomato basil sauce
250 g 250 mozzarella cheese
250 g 250 lasagne sheets
- FROM YOUR PANTRY
Olive oil
Salt and pepper
Parmesan cheese
Method
- Preheat oven to 180°C, fan-forced. Cut eggplant into 5mm slices. Tear basil leaves, reserving some for garnishing. Set all ingredients aside.
- In a small mixing bowl, add cream and cottage cheese. Season with salt and pepper. Add the basil leaves. Mix well and set aside.
- On bottom of medium-sized baking dish, spread some cottage cheese mixture, top with 3 Tbsp of tomato basil sauce and sprinkle with some mozzarella cheese. Place 1 or 2 slices of eggplant, then 1 or 2 lasagne sheets on top. Repeat steps until all ingredients are layered and finished.
- Place baking dish into preheated oven and cook for 45 minutes until golden brown and soft.
- Serve eggplant lasagne hot and garnish with Parmesan cheese and fresh basil leaves.
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