Eggplant and Zucchini Lasagna with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 2 m. Eggplant (s)
- 1 can tomato (s), chopped
- 150 g oat cream cheese, mild
- 150 g oat cheese, (oat ouda) in slices
- 6 lasagne plate (s)
- salt and pepper
- Rosemary, whole
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, remove the stalk and cut lengthways into 0.5-1.0 cm thin slices. Sprinkle with plenty of salt and let it rest for about 10 minutes so that the bitter substances can escape. In the meantime, wash the zucchini, remove the stalk and cut lengthways into about 0.5-1.0 cm thin slices. Then fry the zucchini slices in hot olive oil for a few minutes on both sides until they are golden brown. Then place on a plate with kitchen paper so that the fat drips off. Wash the aubergine slices with water, dry them and do the same.
- Layer the zucchini and eggplant slices in an ovenproof baking dish. Start with the zucchini slices. Cover the bottom of the baking dish with half of it and layer half of the aubergine slices on top. Then salt and pepper. Now pour half of the chopped tomatoes on top and smooth out. Place 3 sheets of lasagne on top. If they don`t fit, break into shape. Place the second half of the zucchini and aubergine slices on the pasta plates, season with salt and pepper again and cover with the second half of the tomatoes. Finish with the 3 pasta plates. Spread the goat`s cream cheese on the lasagne plates and top with the cheese slices. Finally sprinkle some rosemary on top and bake in the preheated oven at 200 degrees on the middle rack for about 40-45 minutes, until the lasagne sheets are soft and the cheese is golden brown and crispy.
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