Linguine with Lemon and Vegetable Lasagna Provençale

Name: Linguine with Lemon and Vegetable Lasagna Provençale
Yield: 1
Ingredients: 70g linguine fillets; 50g tomatoes; 50g zucchini; 50g Japanese eggplant; 50g goat cheese Boursin; 40g cottage cheese; 10ml light cream; 3ml olive oil; 3ml lemon juice; to taste salt and pepper

1
70g linguine fillets
2
50g tomatoes
3
50g zucchini
4
50g Japanese eggplant
5
50g goat cheese Boursin
6
40g cottage cheese
7
10ml light cream
8
3ml olive oil
9
3ml lemon juice
10
to taste salt and pepper

Ingredients

1
70g linguine fillets
2
50g tomatoes
3
50g zucchini
4
50g Japanese eggplant
5
50g goat cheese Boursin
6
40g cottage cheese
7
10ml light cream
8
3ml olive oil
9
3ml lemon juice
10
to taste salt and pepper

Directions

1
Slice the zucchini, eggplant, and tomato into thin rounds
2
Brush them with a mixture of soy sauce, balsamic vinegar, and Shoyu Light, and grill carefully so they don't break
3
Make a paste with goat cheese, cottage cheese, chopped herbs, olive oil, and salt
4
Assemble the lasagna by placing the vegetables in a metal ring with 10cm diameter, topping with pasta, and repeating until all ingredients are used
5
Place the ring on a non-stick baking sheet and bake in a medium oven (180°C) until golden brown
6
Season the fish fillets with lemon juice, salt, and pepper
7
Pan-fry the fish until cooked through and reserve
8
Unmold the lasagna and serve on a plate
9
Place the fish alongside and top with light cream, sprinkle with grated cheese, and serve