Zucchini – Spinach – Lasagna

Ingredients for 4 servings:

• 300 g leaf spinach, frozen
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp oil
• salt and pepper
• 800 g zucchini
• 1 ball(s) of mozzarella (125g)
• 200 ml cream
• 150 g cottage cheese
• 1 tsp pizza seasoning
• 350 g lasagna sheet(s) without pre-cooking
• 500 g tomatoes, pureed (tetra pack)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

In Italy – Colors layered

Thaw the spinach. Peel and chop the onion and garlic, and sauté in oil. Drain the spinach and add it, sauté for 4 minutes, and season. Prepare the zucchini, grate it, drain the mozzarella, and dice it. Mix half with the spinach, zucchini, cream, cottage cheese, pizza seasoning, salt, and pepper. Preheat oven to 200°C (180°C fan-assisted). Layer the pasta and vegetable mixture alternately in an oiled baking dish. Season the tomatoes, pour over the mixture, and sprinkle with the remaining mozzarella. Bake for 50 minutes.