Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Garlic press
Knife
Oven mitts
Tablespoon
Teaspoon
Timer
small bowl
Wide 2-litre ovenproof dish
Kitchen scales
Can opener
Mandolin
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Courgettes
Cut the courgettes lengthwise into approx. 3 mm slices. Place the courgette slices onto two baking trays lined with baking paper, brush with oil, season.
To bake
Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove, leave the courgette slices to cool on the tray.
Sauces
Place the tomatoes in a bowl, press in the garlic clove. Remove the oregano leaves, add to the tomatoes, season. Empty the cottage cheese into a second bowl, stir in the cheese.
Lasagne
Brush the dish with a little oil. Spoon 4 tbsp of the cheese mixture into the dish. Layer the lasagne sheets, tomato sauce, courgette slices and the remainder of the cheese mixture in the dish, finishing with a layer of courgette slices.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180 °C (convection). Remove from the oven and leave to stand for approx. 5 mins.
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