Open-Faced Lasagne with Zucchini and Cottage Cheese
Layer by layer, pure delight: vegetables, cottage cheese, and pumpkin seed oil – this is the protein-rich summer take on open-faced lasagne.
Difficulty: easy Total time: 30 min Portions: 4
with pumpkin seed oil with pumpkin seeds
Ingredients
- 16 lasagne sheets
- 2 zucchini
- 4 tomatoes
- 4 tubs cottage cheese (200 g each)
- 4 tbsp Steirerkraft coarsely chopped pumpkin seeds
- 4 tbsp Steirerkraft Pumpkin Seed Oil PGI
- olive oil, for frying
- salt, pepper
- fresh herbs, to taste
- fresh basil leaves
- Parmesan (freshly grated)
Preparation
Cook the lasagne sheets in salted water with a splash of vegetable oil until al dente. Drain and let cool.
Meanwhile, slice the zucchini and sauté in olive oil. Season with salt, pepper, and fresh herbs.
Mix the cottage cheese with the pumpkin seed oil and season with salt and pepper. Slice the tomatoes.
Now assemble the lasagne: place a cooked lasagne sheet on a plate, top with cottage cheese, zucchini, and tomato slices, add fresh basil (or rocket or baby spinach as an alternative), sprinkle with chopped pumpkin seeds, and repeat these layers several times. Finish with a layer of cottage cheese. Sprinkle with chopped pumpkin seeds, a little freshly grated Parmesan, and a generous drizzle of pumpkin seed oil to round off the dish perfectly.
Don't tell anyone
When it comes to vegetables, feel free to get creative – eggplant or bell peppers also work beautifully in this lasagne.
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