Light lasagna with cottage cheese

Ingredients for 4 servings:

• 350 g zucchini
• 200 g mushrooms
• 1 onion(s)
• 1 clove(s) garlic
• 1 tsp oil
• 500 g tomatoes, pureed
• salt and pepper
• Paprika powder, sweet
• 250 g cottage cheese
• 300 g herb cream cheese, reduced calorie
• 3 tbsp low-fat milk
• 8 lasagna sheets
• 3 slice(s) Gouda, reduced calories
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Slice the zucchini and mushrooms, dice the onion and garlic. Chop the thyme. Sauté the onion and garlic in oil. Add the zucchini, mushrooms, 2 tablespoons of water, the tomatoes, and thyme, and season with salt, pepper, and paprika. Simmer for about 5 minutes. Stir in the cottage cheese and season to taste. Whisk together the cream cheese and milk until smooth. In a greased dish, alternate layers of cream cheese sauce, lasagna sheets, and tomato sauce. Top with the tomato sauce. Cut the Gouda into thin strips and arrange them on top in a lattice pattern. Bake in the oven (electric oven: 200°C/convection oven: 180°C) for 30–40 minutes. Approx. 444 kcal per serving.