Veggie “Lasagne” (pasta free)

Makes 1 very generous portion!

100g butternut slices

about 200g home made marinara sauce (tomato, onion, veggie stock, Italian Herbs)

125g fat free cottage cheese mixed with parsley and a little bit of crushed garlic (if preferred)

50g zucchini ribbons

Layer all the ingredients in an ovenproof dish.  The order I did it:  first butternut, then marinara sauce, then cottage cheese mixture, zucchini ribbons, topped with more marinara sauce, seasoned with Italian Herb seasoning.

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Bake at 160C for 40 min – test if butternut is soft.

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Serve with garlic toast – low calorie bread spread with extra light margarine and a bit of crushed garlic and parsley.  Toast in the oven, under the grill until toast is crispy and butter mix melted.

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2 thoughts on “Veggie “Lasagne” (pasta free)

  1. Sjoe Roelia…Hierdie resepte lyk heerlik! Gaan definitief in die week probeer. Maak juis vanaand weer jou lentil en bruinrys pilaf. Heerlik….soms vat ek net een porsie lentils en 30g feta gekrummel… ook baie lekker! 🙂

    Liked by 1 person

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