Cottage cheese lasagne
Delightful cottage cheese lasagne recipe from Women's Weekly Food | Serves 6 | Quick & Easy
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Ingredients
- 3 large red capsicums (1kg), quartered, seeded, membranes removed
- 1 egg
- 1 tablespoon olive oil
- 500 grams button mushrooms, sliced thinly
- 2 large zucchini (300g), sliced lengthways
- 700 grams tomato pasta sauce
- 6 fresh lasagne sheets (300g)
- 150 grams rocket, trimmed
- 1/4 cup fresh basil leaves, loosely packed
- 1/3 cup (40g) cheddar, finely grated
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