Lasagna with Grilled Vegetables
Ingredients
- Ingredients
- 400 grams Eggplant
- Bell pepper (1 large yellow and green)
- salt
- 6 Tbsps olive oil
- 300 grams Lasagne noodle
- 200 grams Quark
- 2 eggs
- 200 grams Whipped cream
- 200 grams Whipped cream
- 150 grams Feta
- rosemary (tsp, chopped)
- thyme (1 tsp, chopped)
- freshly ground peppers
- 2 Tbsps breadcrumbs
- also
- vegetable oil (for baking pan)
Preparation steps
Rinse eggplants and cut diagonally into 1 cm (approximately 1/2 inch) thick slices. Rinse and halve bell peppers, remove seeds and ribs. Arrange vegetables on an oiled baking sheet (peppers cut side down). Season with salt and drizzle with 3 tablespoons of oil, roast under a hot broiler, watching carefully. Turn eggplant slices over after about 2 minutes. Remove from the oven. Cook lasagna noodles according to package instructions.
Peel roasted peppers and cut into strips.
Whisk quark with eggs, cream and sour cream. Add cheese, herbs and 2 tablespoons of oil, season with salt and pepper. Whsik with an immersion blender until smooth.
Spread half of noodles in an oiled shallow baking dish. Spread with half of quark mixture and vegetables. Repeat layers.
Sprinkle with breadcrumbs and drizzle with remaining oil. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from the oven and serve.
