Tomato Lasagna -

Tomato Lasagna

Ingredients

1 tablespoon (15 ml) olive oil
1 large onion
2 beefsteak tomatoes
Salt
½ teaspoon (2 ml) dried herbes de Provence
½ handful fresh basil leaves
½ cup (125 ml) low-fat quark or puréed cottage cheese
1 tablespoon (15 ml) ketchup or tomato paste
1 extra-large egg
6 oven-ready or fresh lasagna noodles
2 tablespoon (30 ml/15 g) freshly grated Parmesan cheese

Details

Serves: 2

Method

Coarsely chop the onion and quarter the tomatoes. Heat the oil and sauté the onion on low heat until translucent. Stir in the tomatoes, ½ teaspoon (2 ml) salt and the herbes de Provence. Cook, covered, on low heat for 15 minutes. Using a hand-held blender or potato masher, puree the mixture in the saucepan. Chop the basil and combine with the quark, ketchup, egg and a pinch of salt. Preheat the oven to 350°F (180°C). Spread a thin layer of the tomato mixture in the bottom of a 9 x 9 inch (23 x 23 cm) ovenproof dish. Cover with 2 uncooked lasagna noodles. Spread on another layer of tomato and 2 more lasagna noodles. Cover with ½ the quark mixture, then the remaining tomato mixture. Cover with the last 2 lasagna noodles and spread the rest of the quark on top. Sprinkle with Parmesan. Bake for 35 to 40 minutes, or until the noodles are cooked and the top is golden.

Per serving:- approx. 319 calories 20 g protein, 11 g fat, 34 g carbohydrates

Related food category:

• Pasta and Noodles