Cottage Cheese & Eggplant Lasagne with Tomato & Basil Sauce

By Market Magazine
COTTAGE CHEESE AND  EGGPLANT LASAGNE WITH TOMATO AND BASIL SAUCE

COTTAGE CHEESE AND EGGPLANT LASAGNE WITH TOMATO AND BASIL SAUCE

0 from 0 votes
Serves

4

Preparation

15

minutes
Cooking Time

45

minutes

Ingredients

  • 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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