Always check the labels of the products you use.
Method
- 1
Cheese sauce. Heat the oven to 220 °C (200 °C fan). Whisk the cottage cheese, Parmesan, cream, sage, cornflour and pepper in a bowl. The cheeses bring enough salt, so none is added.
- 2
Vegetables. Mix the squash, chard, oil, garlic, lemon zest and nutmeg in the bowl, cover and microwave about 7 min until the chard wilts and the squash is just tender. Drain in the colander for 5 min; this gets rid of the water that would otherwise thin the sauce.
- 3
Layer. Grease the dish, spread in 240 ml cheese sauce and lay 2 sheets on top. Add half the vegetables and half the remaining sauce, then 2 more sheets, the rest of the vegetables and about 120 ml sauce. Top with the last 2 sheets, the remaining sauce and the mozzarella.
- 4
Bake. Cover tightly with greased foil and bake about 30 min until bubbling at the edges. Uncover and bake 10-15 min until spotty brown. Rest 15 min before serving.
Storage
Cool, cover and refrigerate within 2 hours for up to 3 days, or freeze portions for up to 2 months. Reheat covered in a 180 °C oven until piping hot (74 °C) in the centre.
EU nutrition claims
- Source of protein: 4.4 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 2.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 290 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- microwave-safe bowl with cover
- colander
- 20 cm square baking dish
- foil
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 616 kcal |
| Protein | 26.9 g |
| Carbohydrate | 42.9 g |
| of which sugars | 8.4 g |
| of which free sugars | 0 g |
| Fat | 39.2 g |
| of which saturates | 22.2 g |
| Fibre | 5.2 g |
| Salt | 2.25 g |
Protein per 100 kcal
4.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
