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21 December 2012,21:47 by
D.Sumithra

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COURGETTE AND TOMATO LASAGNE

There are many dishes you’ve searched for, but with Courgette and Tomato Lasagne you can find it as tempting as it is. It has its numerous ingredients like white lasagne, vegetable oil, cheddar cheese, salt and water! Mix them up and follow the instructions in order that you can simply prepare for the best Courgette and Tomato Lasagne!
Serves :
8

Preparation Time :
1 hour 20 minutes

Cooking Time :
1 hour

Preparation Method :

  • To make the sauce, heat the oil in a large pan and sauté the onion and pepper for 5 minutes.
  • Add the garlic and courgettes and cook for a further 5 minutes. Stir in the tomato puree and canned tomatoes with their juice.
  • Add the herbs, sugar and salt and pepper. Bring to the boil, cover and simmer for 20 minutes. Preheat the oven.
  • Meanwhile, place the lasagne in a large pan with the water, salt and oil. Bring to the boil then Simmer for 10 to 15 minutes or until the lasagne is just tender.
  • Drain, rinse with cold water and lay pieces separately on a clean tea towel to dry.
  • Mix together the cottage and Cheddar cheeses. In a greased, 2 liter ovenproof dish, layer the sauce, lasagne and cheeses, finishing with a thin layer of sauce.
  • For the topping, beat together the yogurt, eggs and Parmesan cheese. Season to taste and pour over the lasagne.
  • Cook in the oven for 30 minutes until golden and bubbling.
  • Serve immediately, garnished with basil leaves.

INGREDIENTS

  • 250 grams whole meal or white lasagne 
  • 3 liter water
  • 2 teaspoon salt
  • 2 teaspoon Cooking oil
  • 250 grams cottage cheese
  • 100 grams Cheddar cheese, grated

Sauce

  • 2 tablespoon Cooking oil 
  • 2 onion, peeled and sliced
  • 2 green pepper, cored, deseeded and chopped
  • 4 cloves garlic, peeled and crushed
  • 1 kg courgettes, finely chopped 
  • 2 tablespoon tomato puree
  • 1 kilogram tomatoes 
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar 
  • Salt
  • Freshly ground black pepper

Topping

  • 300 ml plain low-fat yogurt 
  • 4 eggs
  • 50 grams Parmesan cheese, grated
  • Salt
  • Freshly ground black pepper
  • Basil leaves, to garnish

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