Cottage cheese vegetable stack

Cottage cheese vegetable stack

Serves 4

olive oil
1 large eggplant thinly sliced
1 large zucchini thinly sliced
10 thin slices of butternut or pumpkin
Sauce Mixture
1/2 tbs olive oil
1 onion finely chopped
1 large clove garlic finely chopped
1 red chilli finely sliced
400g can chopped tomatoes
200ml water
1/4 tsp dried oregano
1 tsp pimenton
1/2 tbs honey
salt and pepper
Cottage Cheese Mixture
500g cottage cheese
3 cups baby spinach roughly chopped
1/3 cup pecorino grated cheese
1/2 lemon juiced
1 clove garlic finely chopped
salt and pepper

 

Nuts & Bolts

1. In a large grill pan on medium heat add oil and grill eggplant, zucchini and butternut. This well have to be done in stages. Repeat process until all vegetables have been lightly grilled on both sides. Set aside for later.
2. In a pot on medium heat add oil, onion, garlic and chilli cook for 4-5 minutes or until onion is soft.
3. Add tomatoes, oregano, pimenton, honey, water and season to taste. Mix well. Turn heat down to low and simmer for, 17 minutes.
4. Pre heat oven to 180-200c,
5. In a mixing bowl add cottage cheese, spinach, garlic, lemon juice and season to taste. Mix well.
6. In a oven proof dish approximately 18cm x 25cm start layering your vegetables.
First step : 
Place a small amount of sauce on the bottom of the dish.
One layer of eggplant
Thin layer of cottage cheese mixture
Thin layer of sauce
One layer of zucchini
Thin layer cottage cheese mixture
Thin layer sauce
One layer of butternut
Thin layer of cottage cheese mixture
Thin layer of sauce
And so on until you have used all your ingredients.
Make sure you leave enough sauce to place over the top of the stacked vegetables.
Place in the preheated oven and cook for 30-40 minutes.

Calories per serving : 320