Ingredients
- 2 medium zucchini (325g)
2 red bell peppers (315g)
1 small eggplant (345g)
1-2 onions (240g)
3 cloves garlic
salt, pepper and oregano (1 tsp, 1/4 tsp, and 1/2 tsp)
15 oz can Tomato puree
Scant 1/2 cup Vegetable Stock (100ml)
3/4 cup Cottage Cheese, 2% (200g)
1/4 cup milk, nonfat
1 medium egg
dash nutmeg
5 1/2 oz Mozzarella (150g)
4 Tbsp grated Parmesan
1/2 box No-boil lasagna noodles
Description
6 ServingsThis Recipe Is From A Vegetarian Cooking Class I Took In Grafenwoehr, Germany. The Original Recipe Called For Mascarpone Cheese Rather Than Cottage Cheese. I Changed It To Increase Protein. The Weights For Ingredients Are Included To Help Sta
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