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Tomato and basil lasagne

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 10
Servings 5
Time 20


  • 50 ml olive oil
  • 250 g cherry tomatoes, halved
  • 3 ml sugar
  • 6-8 tomatoes, sliced
  • 2 tubs chunky cottage cheese
  • 300 g feta cheese
  • 110 ml basil pesto
  • 125 ml mature Cheddar, finely grated
  • 1 box ready-to-use lasagne sheets
  • fresh basil leaves, to garnish


Grease an ovenproof dish with olive oil.
Spread a layer of sliced tomatoes in the base of the dish.
Sprinkle with salt, pepper and a little sugar.
Drizzle with half the remaining olive oil.
Cover with a layer of lasagne sheets.
Mix together the cottage cheese, feta and basil pesto.
Spread a layer on the lasagne sheets and top with another layer of lasagne.
Add a layer of tomatoes, the remaining cream cheese and top with baby tomatoes.
Sprinkle with Cheddar cheese.
Bake in a preheated 180 °C oven until the lasagne sheets are tender.
Sprinkle with fresh basil leaves and serve with crusty bread and a salad.

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