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Dairy
Easy
1 Hour, 20 Minutes
Diets 
Lasagna isn’t a new dish, but you’ve never tried this one. This recipe uses ingredients you can easily find and freezes well. Serve with this fresh salad and it’s the perfect meal for your family. For more great ideas, watch Supper, Again?
4 cups or 1 kilo cottage cheese (I used 5% to 9% fat)
1 and 3/4 cups or 400 grams sour cream
2 eggs
1 cup shredded mozzarella cheese, more for topping
1/2 jar Gefen Pizza Sauce
1/4 cup water
12 Tuscanini Oven-Ready Lasagna noodles
2 zucchini
2 cucumbers
1/4 cup cleaned and sliced scallions
1/4 cup Tuscanini Olive Oil
1 teaspoon deli mustard
1 teaspoon Glicks Soy Sauce
1/2 teaspoon minced garlic
1/2 tablespoon Gefen Honey
1 teaspoon lemon juice
salt, to taste
pepper, to taste
pinch of dried chili flakes
Preheat the oven to 375 degrees Fahrenheit.
Mix together the cheeses and eggs.
Mix the sauce with the water.
In a 9×13-inch pan, layer the ingredients.
Start with a thin layer of the sauce followed by the noodles. Add more sauce on top, then the cheese mixture. Continue with noodles, sauce, and cheese mixture. Top the last layer of noodles with sauce and sprinkle on shredded cheese.
Cover tightly with foil (see tip) and bake for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is lightly browned.
Allow to sit and set for a few minutes to easily cut and serve.
Peel the zucchini and cucumbers into wide strips, stopping before you hit the seeds in the center. Place into a salad bowl and top with the scallions.
Mix together the dressing ingredients. Dress the salad right before serving.
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Anything to use instead of sour cream?
what is sour cream in israel
שמנת חמוצה
Delicious! So easy and perfect!