Ingredients
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1 tbsp Canola Oil
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1 ea Yellow Onions
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1 ea Leek
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2 ea Bell pepper - red
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2 ea Bell pepper - Yellow
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2 ea Zucchini
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2 tbsp Dried Oregano
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1 tbsp basil
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1/2 tsp Onion powder
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3 tbsp Tomato paste
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1 can Diced tomatoes
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9 ea Lasagna sheets
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21 oz Cottage cheese
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2 oz Cheddar cheese - sharp
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Salt and Pepper
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To serve Salad greens
Directions
Steps
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1
Done
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Rough chop all of the vegetables. Preheat an oven to 400ºF. |
|
2
Done
|
Heat the oil in a large skillet then add the onion and leek and cook for about 5 minutes until soft. |
|
3
Done
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Add the bell peppers and zucchini and fry until nicely colored. Now add in the basil, oregano and onion powder. Season with salt and pepper and cook for another minute. |
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4
Done
|
Next, stir in the tomato paste and canned tomatoes. Bring to a boil then reduce the heat and simmer for 5 minutes. |
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5
Done
|
Layer half the ratatouille into the bottom of a lightly greased 8" x11" ovenproof casserole dish. Layer the lasagna sheets over the top, then add a layer with half of the cottage cheese, spreading it out to the edges. Add the remaining ratatouille and then the remaining cottage cheese. Sprinkle the cheddar cheese over the top. |
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6
Done
|
Bake for 30 minutes until golden brown. Serve with a mixed green salad. |
