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Ingredients (4 servings)
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250 g Frische Lasagneblätter
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2 Stk. Melanzani
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150 g Zwiebeln
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200 g Sauerrahm
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150 g Hirtenkäse
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150 g Gouda
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Olivenöl, Salz, Pfeffer, Oregano
Preparation
- Preheat the oven to 180 degrees. Wash the eggplants and cut them into small cubes, peel and finely chop the onions.
- Heat some oil in a large pan and fry the eggplant cubes together with the onions for about 8 minutes. Season with salt, pepper, and oregano.
- Stir the sour cream with a little water until smooth and mix into the fried vegetables. Coarsely crumble the shepherd cheese.
- In a baking dish, alternately layer the lasagna sheets, the eggplant-sour cream mixture, and the shepherd cheese. Finally, top with Gouda and bake in the oven for about 25 minutes until golden brown.
