Wild Herb Lasagna
- For the lasagna
- 8 Lasagne noodle
- 2 scallions
- 100 grams Wild herb (sorrel, watercress, young nettles or frozen garden herbs)
- Chili powder
- 1 teaspoon Mustard
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- freshly ground peppers
For the lasagna, bring the salted water to a boil. Cut the lasagna sheets crosswise and cook for about 8 minutes, or according to package directions, until al dente.
Rinse the scallions and cut into pieces. Chop the remaining herbs coarsely. Combine everything with chili, mustard, lemon juice and oil. Season with salt and pepper and mix well.
In a dish, spread the herb mixture in between the layers of the lasagna sheets.
For the herb dip, rinse and trim the vegetables. Cut the carrots, cucumber and kohlrabi into strips and the celery into pieces. Rinse the chives and cut into rings. Peel and chop the shallot and the garlic.
Combine the quark, cream, chives, shallots and garlic and mix together. Season with salt and pepper.
Serve the lasagna together with the vegetables and dip.