Vegetable Casserole with Cottage Cheese and Tomato Sauce
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Vegetable casserole with cottage cheese and tomato sauce
Ingredients
- White Cabbage - 3.5 oz
- Carrot - 3.5 oz
- White Cabbage - 3.5 oz
- Courgette - 3.5 oz
- Broccoli - 3.5 oz
- Cauliflower - 3.5 oz
- Cottage cheese - 7.1 oz
- Passata Tomato Sauce - 1.8 oz
- Tomatoes - 3.5 oz
- Vegetable Oil - 0 fl oz
- Hard Cheese - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash all the vegetables except the tomatoes and cut them into large cubes.
Step 2
Sauté in salted water or in a double boiler, season with salt, drain the water, and transfer to a baking dish.
Step 3
Prepare the sauce. Blanch the tomatoes, remove the skin, and grind them in a meat grinder. Sauté in vegetable oil with the addition of tomato paste, season with salt and pepper. Remove from heat, let cool slightly, then mix with cottage cheese and grated cheese, and evenly distribute on top of the vegetables in the baking dish.
Step 4
Preheat the oven to 170-356°F, place the vegetables inside, and bake for about 15 minutes on the middle rack.
Step 5
An ideal option for vegetarians and those on a diet as a standalone complete dish.
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