Zucchini – cottage cheese lasagna

Ingredients for 2 servings:

• 3 small onions
• 2 cloves garlic
• 1 large zucchini
• ½ cup(s) peas (frozen)
• 1 cup(s) spinach (creamed spinach, frozen)
• 1 cup cottage cheese (200 g)
• 5 lasagna sheets
• 1 tsp sambal oelek
• ½ tsp curry
• 1 tbsp paprika powder
• 1 tsp oregano
• 200 ml tomato(s), pureed
• 1 tbsp tomato paste
• 2 tbsp oil
• wine, white
• salt and pepper
• 50 g cheese, grated (optional)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and finely dice the onions and garlic, and fry in oil. Deglaze with white wine. Add the diced zucchini and sauté for 3 minutes. Now add the spinach and peas and stir until a thick sauce forms. Add the crushed tomatoes and tomato paste, along with the curry powder, paprika, oregano, and sambal oelek, and simmer for 5 minutes. Season with salt and pepper. Finally, stir in the cottage cheese. Do not cook again! Now alternate layers of sauce, grated cheese, and lasagna sheets in a dish (starting with a little of the sauce). Top with the cheese. Cover the dish with a lid or foil and remove it 5 minutes before the end of the cooking time. Bake in the oven at 210°C for 30 minutes on the middle rack. Done! Enjoy!