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Ingredients (4 servings)
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250 g Frische Lasagneblätter
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1 Stk. Melanzani
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250 g Weiße Bohnen
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2 Stk. Zwiebeln
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150 g Frischkäse
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200 ml Schlagobers
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150 g Gouda
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Olivenöl, Salz, Pfeffer, Oregano
Preparation
- Preheat the oven to 200 degrees. Wash the eggplant and cut into small cubes, peel and finely chop the onions.
- Heat some oil in a pan and fry the eggplant and onions for about 5 minutes. Stir in the drained white beans.
- Add the cream cheese and heavy cream, bring to a brief boil, and season generously with salt, pepper, and oregano.
- Layer the vegetable sauce and lasagna sheets alternately in a baking dish. Sprinkle with Gouda and bake in the oven for about 25 minutes until golden brown.
