2 cups of cottage cheese or ricotta
100 g freshly grated parmesan cheese
1 egg
½ cup Olive Black
½ tsp dried basil
ground pepper
1 eggplant
2 zucchinis
1 can tomato sauce
1 can lentils
handful spinach
1 garlic
1 onion
salt/pepper
fresh basil
1
Mix together cottage cheese, egg, basil, olive oil and pepper.
2
Slice zucchini and eggplant about ¼-inch thick or less, dress with a drizzle of Olive Black, bake for 7 mins at 180 degrees Celsius.
3
Cover the bottom of glass baking dish with zucchini, spinach, tomato sauce, lentils, cottage cheese mixture, eggplant, spinach, lentils, cottage cheese. Repeat.
4
Top with fresh parmesan cheese, sprinkle with dried basil.
5
Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last 15 minutes of baking.
Ingredients
2 cups of cottage cheese or ricotta
100 g freshly grated parmesan cheese
1 egg
½ cup Olive Black
½ tsp dried basil
ground pepper
1 eggplant
2 zucchinis
1 can tomato sauce
1 can lentils
handful spinach
1 garlic
1 onion
salt/pepper
fresh basil
