Lasagna with fromage blanc and tomato sauce

Ingredients

• 1 package of lasagna sheets (ready to use)
• 600 g of canned diced tomatoes or tomato puree
• 3 containers of cottage cheese
• 2 eggs
• 200 g of grated yellow cheese
• 1 tablespoon of chopped parsley
• 1 teaspoon of oregano
• 2 cloves of garlic, crushed
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper

Preheat the oven to a medium temperature.

Grease a rectangular dish.

Prepare a white mixture: cottage cheese, egg, and parsley. Mix gently, without over-beating, to prevent it from becoming too watery.

Prepare a red mixture: either tomato puree or diced tomatoes (canned), crushed garlic, salt, pepper, and oregano. Mix well.

Spread a layer of lasagna sheets evenly over the entire surface of the dish.

Spread a layer of the white mixture, followed by a layer of the red mixture, covering the entire surface of the leaves to prevent them from drying out during baking.

Sprinkle with grated yellow cheese.

Repeat the layers: leaves, white mixture, red mixture, grated cheese.

Bake for approximately 40 minutes and serve hot.