Summary

Ingredients

• Lasagne plate (s) (without egg - without precooking)
• 1 large onion (s), finely diced
• 2 cloves garlic, finely chopped
• 2 zucchini, grated
• 2 medium carrot (s), grated
• 1 medium bell pepper (s), red, diced into small pieces
• 2 stalks celery, thinly sliced
• 200 g mushrooms, thinly sliced
• 400 g sour cream
• 150 g cheese, raw milk Emmentaler, rated
• 1 tablespoon olive oil
• salt and pepper
• Chili powder
• 400 g herbal cream cheese or liht herb cream cheese
• 2 cloves garlic, crushed
• some water
• 100 g parmesan, rated
• Olive oil, for the shape

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Instructions

1. Heat the olive oil in a large non-stick pan (or wok) and sauté the onion, garlic and vegetables vigorously for 5 minutes while stirring. Remove the pan / wok from the stove, let it cool down briefly and mix in the sour cream and cheese.
2. Mix the herbal cream cheese with the garlic and enough water to create a very creamy sauce.
3. Rub a large baking dish well with olive oil.
4. First enough cream cheese sauce that the casserole is well covered, then layered: a layer of lasagne sheets, cream cheese sauce, a layer of vegetables, a layer of lasagne sheets, cream cheese sauce, vegetables, etc. The last two layers should be lasagne sheets and cream cheese -Be sauce.
5. Cover the lasagna with aluminum foil or a lid and let it steep in the refrigerator for at least 5 hours (better longer, up to 12 hours).
6. Preheat the oven to 180 degrees top / bottom heat.
7. Sprinkle the grated parmesan on the lasagne and bake everything for 45 minutes.
8. Note:
9. Raw milk cheese (e.g. Emmentaler) - regardless of the fat level - belongs to the neutral group in Haysche food combining (just like Parmesan). The fact that it is raw milk cheese must be noted on the packaging or be sure to ask when buying it at the cheese counter.
10. If the Emmentaler is made from pasteurized milk, it belongs to the protein group and is not suitable for this dish.