Jax's Zucchini Lasagne

Name: Jax's Zucchini Lasagne
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 people to share
Cuisine: Italian
Ingredients: 8–10 medium zucchini; 2 x 250g tubs low fat cottage cheese; 4 whole eggs, lightly beaten; 2 tbs basil leaves, roughly chopped; Olive oil, for greasing; 700ml tomato passata sauce; 4 tbs parmesan, 3 tbs reserved, to serve

A lighter lasagne with layers of zucchini instead of pasta. Cheesy, comforting and loaded with veg.

Serves: 6 people to share
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Difficulty: Easy
Oven: 200°C fan-forced

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Ingredients

8–10 medium zucchini
2 x 250g tubs low fat cottage cheese
4 whole eggs, lightly beaten
2 tbs basil leaves, roughly chopped
Olive oil, for greasing
700ml tomato passata sauce
4 tbs parmesan, 3 tbs reserved, to serve

Method

Preheat the oven 200°C fan-forced. Cut zucchini into coins and place between two dish towels to remove excess water.
Purée cottage cheese with eggs (1 tub of cottage cheese =2 eggs) and fresh pepper and basil.
Lightly oil baking dish or pan (we used our shallow cast iron pan). Cover the bottom with a thin layer of tomato passata. Arrange zucchini in concentric circles so no tomato is showing through.
Next, add a layer of purée and cover with zucchini. Repeat steps alternating between tomato and zucchini.
The layer under the top will be the purée. Finally cover top with zucchini and grate Parmesan on top.
Cook in oven for one hour or until the center bounces back when touched.