JAX'S ZUCHINNI LASAGNE
IN OUR KITCHEN THERE IS ALWAYS A FIGHT TO SEE WHO GETS TO COOK FOR THE NIGHT, ON THIS EVENING, JAX WON! AND FOR THAT I AM THANKFUL...
THIS AMAZING VEGETARIAN DISH IS SUPER SIMPLE AND PERFECT TO FEED A LARGE NUMBER OF PEOPLE WITH SOME VERY SIMPLE INGREDIENTS...
MAKES: 6 people to share
WHAT'S IN IT?
2 x tubs Low fat cottage cheese
4 whole eggs, lightly beaten
700ml Tomato passata sauce
2 tbs basil leaves, roughly chopped
8-10 medium zucchini
4 tbs Parmesan, 3 tbs reserved to serve
PUTTING IT ALL TOGETHER:
1. Preheat oven 200C. Cut zucchini into coins and place between two dish towels to remove excess water.
2. Purée cottage cheese with eggs (1 tub of cottage cheese =2 eggs) and fresh pepper and basil.
3. Lightly oil baking dish or pan (we used our shallot 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.
4. Cook in oven for one hour or until the center bounces back when touched.