Mix together cottage cheese, egg, basil, olive oil and pepper.
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.
Cover the bottom of glass baking dish with zucchini, spinach, tomato sauce, lentils, cottage cheese mixture, eggplant, spinach, lentils, cottage cheese. Repeat.
Top with fresh parmesan cheese, sprinkle with dried basil.
Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last 15 minutes of baking.
Ingredients
Directions
Mix together cottage cheese, egg, basil, olive oil and pepper.
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.
Cover the bottom of glass baking dish with zucchini, spinach, tomato sauce, lentils, cottage cheese mixture, eggplant, spinach, lentils, cottage cheese. Repeat.
Top with fresh parmesan cheese, sprinkle with dried basil.
Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last 15 minutes of baking.
