Summary

Ingredients

• 300 g Swiss chard
• 1 small eggplant (s)
• 0.5 ½ zucchini
• 1 onion (s)
• 3 clove (s) garlic
• 1 tablespoon olive oil
• 2 tablespoon tomato paste
• 100 ml vegetable stock
• 100 ml cooking cream
• 2 teaspoons sour cream
• 100 g millet
• 1 ½ tablespoon butter
• 2 tablespoon flour
• 250 ml milk
• 50 g parmesan cheese
• 100 g butter cheese
• salt and pepper
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Remove the stalks from the chard. Dice the stalks, aubergine and zucchini. Slice the onion and mash the garlic cloves.
2. Heat the olive oil in a high pan. Fry the aubergine well in it. Then add the onions and garlic. Fry briefly and then add the remaining vegetables. After about 2 minutes of frying time, add the tomato paste to the vegetables and continue cooking (about 5 minutes). Season with salt and pepper and deglaze with the vegetable stock. Close with a lid and simmer for about 3 minutes over low heat. Pour the cooking cream over it. Turn off the stove, close the pan with the lid and let stand for 10 minutes.
3. Stir the sour cream into the vegetables and season again to taste.
4. In the meantime, cook the millet according to the instructions on the packet. If there is still water left, drain it off and mix in 1/2 tablespoon butter.
5. Line the bottom of a baking dish with Swiss chard leaves. Spread half of the vegetables on top, then the millet, then again the chard leaves and then the rest of the vegetables.
6. Melt 1 tablespoon butter in a saucepan, add the flour and then pour the milk over it. Stir with a whisk until you get a thick, creamy mixture. Season with salt, pepper and nutmeg. Pour the sauce over the vegetables.
7. Cover the casserole dish with aluminum foil and cook in the preheated oven (200 ° C top / bottom heat) for 45 minutes.
8. Grate and mix the parmesan and butter cheese. Take the lasagna out of the oven. Sprinkle with the cheese and place in the oven for another 10 minutes.
9. The whole thing also works vegan (already tested) - just swap butter for margarine, cream for soy cream and milk for soy drink. Unfortunately, the cheese just has to be left out - I don`t think the substitute cheese tastes good - but there may be vegans who like it - just give it a try.