Vegetable zucchini lasagna

Ingredients

For the vegetables

• 2 teaspoons olive oil
• 1 small onion (70 g)
• 1 tablespoon red pepper paste
• 1 medium carrot (60 g)
• 2 medium zucchini (400 g)
• 150 g sliced mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon flax seeds
• 1 tablespoon sesame seeds

For the cheese mixture

• 225 g low-fat cottage cheese
• 5 tablespoons grated Parmesan
• 1/8 teaspoon ground pepper

For the sauce

• 250 ml tomato passata
• 1 tablespoon red pepper paste
• 1 medium carrot (60 g)
• 1 large tomato (180 g)
• 1 teaspoon chili sauce (optional)
• 1/2 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano

For assembling

• 6 lasagna sheets
• 125 g mozzarella

Preparation

1. Heat 2 teaspoons of olive oil in a pot. Add the small chopped onion, 1 tablespoon of red pepper paste, 1 grated carrot, the thinly sliced zucchini and the sliced mushrooms. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper and stir for 5 minutes, until the vegetables soften. At the end, stir in the flax and sesame seeds. 2. Mix the cottage cheese with the grated Parmesan and 1/8 teaspoon of pepper. 3. Put the passata in a saucepan, then add 1 tablespoon of red pepper paste, the grated carrot, the diced tomato, the chili sauce and 1/2 teaspoon of salt. Simmer the sauce for 15 minutes, until it thickens, then add the basil and oregano. 4. Place 3 lasagna sheets in a small baking dish lined with parchment paper. Top with half the cheese mixture, half the vegetables, half the sauce and 62.5 g of very thinly sliced mozzarella. Cover with the other 3 sheets and add the remaining cheese, vegetables and sauce. 5. Bake at 180°C for 40 minutes, until the sheets soften. Add the other 62.5 g of thinly sliced mozzarella and bake for another 5 minutes, until it melts. Let the lasagna rest for 10 minutes, then cut it into 6 servings.