Curd Vegetable Lasagna


Rating: 4.0 / 5.00 (2 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:



















Instructions:

Make pasta sheets (about 15 by 15 cm) al dente in light salted water, rinse in iced water and dry.

Scrape mushrooms with kitchen paper and cut into slices. Brush zucchini and cut into 1/2 thick slices.

Peel tomatoes, remove seeds and cut into cubes. Halve and pit olives. Rinse basil leaves, chop parsley and dill and pluck thyme. Mix low-fat curd cheese with sour cream and herbs.

Fry briefly, sprinkle with thyme, remove from frying pan, season with salt and pepper. Sauté mushrooms briefly with canola oil, remove from frying pan and season lightly. Oil the fireproof dish a little bit, put a pasta sheet on it, put zucchini slices on it, add mushrooms, sprinkle tomato cubes on it.

Put basil leaves on top, brush with curd cheese-herb mixture, cover with pasta sheet. Continue layering, tomatoes, mushrooms, zucchini, curd – finish with pastry sheet. As a last layer curd, sprinkled with tomatoes, black olives and grated cheese and bake in the oven at 160 degrees for about 20 minutes.

Serving: Garnish with bouquet of herbs.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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