Cottage Cheese Vegetable Lasagne

Most of us can benefit from including more vegetables in our diet and this vegetable lasagne is a great way to do it.

Ingredients

• 200g pumpkin, chopped
• 2 zucchini, sliced
• 1/2 sweet potato, sliced
• 6 cup mushrooms, sliced
• 2 tsp. basil paste/pesto
• 1 cup passata (bottled tomato puree)
• 1 tbsp. olive oil
• Sprinkle garlic and onion powder
• 50g fresh baby spinach leaves
• 300g (small tub) cottage cheese.
• 1 egg
• 2 tbsp. fresh parmesan cheese
• 3 fresh lasagne sheets

Method

1. Pre-heat oven to 180C.
2. On a baking tray lined with baking paper place the pumpkin, sweet potato, spray with cooking spray and bake for 20 mins or until softened.
3. In a medium oven dish place passata on the base of the dish, spreading evenly.
4. Place one sheet of lasagne.
5. Heat the olive oil in a frying pan over a medium heat and sauté the garlic 1 min, add the spinach leaves to the pan and cook stirring until spinach is wilted. Remove from the heat and cool.
6. Combine the cottage cheese, seasoning, eggs and 1/2 the parmesan cheese in a large bowl and mix well finally fold through the wilted spinach.
7. Spoon half the Pumpkin mixture into the base of a deep 24 cm square baking dish, cover with a layer of pasta sheets, top with half the cottage cheese mixture, cover with a layer pasta sheets and top with remaining pumpkin mixture repeat with remaining pasta, finishing with the cottage cheese and spinach mixture.
8. Sprinkle over the Parmesan cheese and bake uncovered in the pre-heated oven 180c for 30 minutes until golden.
9. Serve hot with salad and crusty bread.