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Title: Four Cheese Vegetable Lasagne
Yield: 4

Ingredients

      2 tb olive oil
      1    onion; sliced
      1    clove garlic; crushed
    125 g  chestnut mushrooms; sliced
           -(4oz)
      2 md sized courgettes; sliced
      1    yellow pepper; deseeded and
           -cut
      1    ; into chunks
      1 ts dried mixed herbs
      1    400 g can chopped tomatoes
      2 tb tomato puree
      1    salt and freshly ground
           -black peppe; r
      1    200 g carton creamery light
           -cream c; heese
      1    454 g carton natural cottage
           - cheese
    125 g  grated mozzarella; (4oz)
     50 g  greshly grated parmesan
           -cheese; (2oz)

Instructions

Heat the olive oil in a large saucepan, stir in the onion and fry for 3-4
minutes until softened.

Add the garlic, mushrooms, courgettes, yellow pepper and dried herbs and
fry for 4-5 minutes until the vegetables are tender.

Stir in the chopped tomatoes, tomato puree and add seasoning to taste.
Leave uncovered and simmer for 15 minutes, stirring occasionally.

Meanwhile, mix together the cream cheese, cottage cheese, mozzarella and
25g (1oz) of the grated parmesan cheese.

Preheat the oven to 200 C, 400 F, Gas Mark 6. Lightly grease a square,
shallow ovenproof dish.

Spooon half the tomato and vegetable sauce into the ovenproof dish and
smooth level. Arrange 4 of the lasagne sheets on the sauce and spoon over
one quarter of the cheese mixture, roughly smoothing level.

Spoon over the remainder of the sauce and arrange on the remaining lasagne
sheets.

Top with the remainder of cheese mixture, smoothing level making sure the
mixture evenly covers the pasta to the edges of the dish. Sprinkle over
the remaining parmesan cheese.

Place in the preheated oven and cook for 30 minutes until bubbling and
golden brown, and the lasagne is tender.

Notes Serve with garlic bread and a crisp green salad.

Converted by MC_Buster.

NOTES : A vegetable lasagne with a rich, cheesy topping.

Converted by MM_Buster v2.0l.

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