Veal and zucchini lasagne

Instructions

1. Preheat oven to 180°C. Heat half the oil in a frying pan over medium-high heat. Stir mushroom for 5 minutes or until golden. Transfer to a plate. Heat remaining oil over medium-high heat. Stir onion for 3 minutes or until golden. Add veal and garlic. Cook, stirring, for 3 minutes or until mince is brown. Add mushroom and 1 cup of passata to pan. Stir until heated through.
2. Whisk cottage cheese, milk and parmesan until smooth. Cook zucchini in a saucepan of boiling water for 1 minute or until tender. Drain. Refresh under cold water.
3. Spread remaining passata over the base of a 1.5L (6-cup) capacity baking dish. Top with 2 lasagne sheets, breaking to fit, in a single layer. Top with half the veal mixture and half the zucchini. Top with 2 more lasagne sheets and remaining veal mixture. Top with remaining lasagne sheets, remaining zucchini and cottage cheese mixture. Top with mozzarella. Bake for 50-60 minutes or until golden.