|2 Tbsp||Olive oil|
|250 g||Button mushrooms|
|400 g||Chopped tomatoes|
|1 to taste||Salt & freshly ground pepper|
|2 cups||Cottage cheese, low fat|
|6||Lasagne sheets, instant(pre-cooked)|
|⅓ cup||Parmesan cheese|
|1 cup||Mozzarella cheese|
- Heat oven to 190 degC. Grease a deep-sided lasagna dish. Heat olive oil in a large frying pan. When oil is hot, add roughly chopped head broccoli, grated peeled carrots, chopped large onion, chopped red pepper, sliced button mushrooms and chopped garlic and stir-fry for five minutes. Add chopped canned tomatoes and cook for five minutes more. Season with salt and pepper.
- Spread half of the cooked vegetables in the base of the prepared dish. Top with half of the low fat cottage cheese and then a layer of pasta. Repeat layers, ending with the pasta.
- Place butter in a medium saucepan and melt. Stir in the flour until smooth and then gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook five minutes, or until thick, stirring continuously. Stir in the grated parmesan cheese and season to taste.
- Pour this sauce over the pasta. Sprinkle the surface with grated mozzarella. Bake for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before cutting and serving.