Summary

Ingredients

• 1 onion (s)
• 2 large carrots
• 2 pointed peppers, red
• 1 kohlrabi
• 2 zucchini
• 1 eggplant (s)
• some olive oil
• 250 g sour cream or sour cream
• 300 g cheese, rated
• salt and pepper
• nutmeg

For the sauce:

• 3 cloves garlic, fresher
• some olive oil
• 500 ml tomato (s), passed
• 1 small Can / s tomato paste
• 3 tablespoon herbs, frozen
• salt and pepper
• Cayenne pepper
• thyme
• oregano

Print Recipe Pin Recipe

Instructions

1. Peel onions and cut them into fine pieces. Peel the carrots and cut into spirals or sticks. Wash the peppers, cut into cubes. Peel the kohlrabi and cut into sticks. Wash the zucchini and aubergine, cut into slices and season with salt so that they lose water and become crispy. Then pat dry.
2. Heat the oil in a pan, fry the zucchini and eggplant slices and set aside.
3. Briefly sauté the kohlrabi sticks in the pan and set aside.
4. Then fry the remaining vegetables vigorously for about 5 minutes and let them cool in a bowl. Then add sour cream and 150 g cheese to the bowl, fold in and season with the spices.
5. For the tomato sauce, sauté the finely chopped garlic cloves in the hot oil, deglaze with the tomato sauce and bring to the boil. Stir in tomato paste and reduce a little over medium heat for about 10 minutes. Stir in herbs and season with the spices.
6. Layer everything in a lightly oiled baking dish in the following order: eggplant, kohlrabi, tomato sauce, zucchini, vegetable mixture. Bake in the fan oven for 20 minutes at 160 ° C.
7. Take the mold out of the oven and raise the temperature to 190 ° C, sprinkle the lasagna with the remaining 150 g of cheese and bake for another 15 minutes until the cheese is golden brown. Possibly bake with fan-assisted air for the last 5 minutes.
8. The quantities are designed for a main meal, if you use it as a side dish, simply cut it in half.
9. Vegetable ingredients can of course vary according to taste.