Vegetarian lasagna with zucchini and mushrooms

Ingredients for 2 servings:

• 300 g zucchini
• 200 g mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 1 pack of tomatoes, pureed (tetra pack)
• 100 g cottage cheese, light
• 6 lasagna sheets
• 30 g Parmesan, grated
• salt and pepper
• Mediterranean herbs (dried)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

WW-suitable, filling

Dice the vegetables and sauté in hot oil with the finely diced onion and garlic clove, then simmer gently in its own juices for 10 minutes. Pour in the passata, stir in the cottage cheese, and season with salt, pepper, and Mediterranean herbs. Layer the vegetables in a baking dish, alternating with the lasagna sheets, occasionally adding a little grated Parmesan cheese. Bake at 180°C (350°F) for about 30 minutes. According to the old points system, this dish has a total of 3 points for oil, 2 points for cottage cheese, 2 points for Parmesan, and 6 points for lasagna sheets, which equals 13 points in total, or 6.5 per serving.