Healthy vegetarian lasagna
Be surprised by this healthy lasagna by the Gusto Girls, packed with flavor and nutritious ingredients. With layered zucchini slices in place of pasta and a rich, homemade tomato sauce, this dish is an inviting choice for any occasion.
View recipeFOR 4 PERSONS
Time: 60 min
Difficulty: medium
INGREDIENTS:
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12 whole wheat lasagna sheets
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400 gr cottage cheese
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800 ml of diced tomatoes
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2 sprigs of thyme
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2 sprigs of rosemary
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Pinch of salt and pepper
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1 zucchini
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250 gr mushrooms
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1 zucchini
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1 bell bell pepper
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Handful of fresh basil
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1 onion
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2 cloves of garlic
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Handful of grated (30+) cheese
1. Barbecue prep & vegetable cutting
Prepare the barbecue for direct heat of 180 °C. Meanwhile, chop the onion and garlic. Slice the mushrooms and dice the zucchini.
2. Fruiting vegetables
Heat a little olive oil in a pan on the barbecue. Lightly sauté the onion and garlic. Add the mushrooms and fry briefly.
3. Build up sauce
Chop the bell bell pepper and add it to the pan along with the diced tomatoes. Chop and stir in the thyme and rosemary. Season to taste with a pinch of salt and pepper.
4. Let sauce simmer
Let the sauce simmer gently for about 15 minutes. Stir occasionally to allow the flavors to mix well.
5. Building up lasagna
Lightly grease a baking dish with olive oil. Spread a layer of tomato sauce over the bottom. Top with a layer of lasagna sheets, followed by a layer of hüttekäse (and some grated cheese, if desired).
6. Repeating layers
Keep repeating the layers in this order: sauce, lasagna sheets, hüttekäse. Continue until all ingredients are used up. Finish with a layer of tomato sauce, grated cheese and fresh basil.
7. Cooking lasagna on the barbecue
Place the baking dish on the grill and bake the lasagna for about 45 minutes until done, golden brown and bubbling.
