Lasagna with eggplant and meatloaf

Ingredients for 3 servings:

• 1 eggplant(s)
• 3 slices of Leberkäse
• 1 m.-sized onion(s)
• 1 pack of mushrooms
• 2 can/n tomatoes, diced, 400 g each
• 1 garlic clove(s)
• 320 g feta cheese
• e.g. lasagna sheet(s)
• 1 pack of gratin cheese
• Milk
• Butter to grease the mold
• Salt
• pepper
• oil
• Spice mix (Zeytin Baharat olive spice mix)
• 1 tsp, heaped tomato paste
• Paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C (top/bottom heat). Grease a baking dish with butter. Dice the onions and garlic. Heat the oil in a large pan and fry the Leberkäse (meatloaf). Remove the cooked Leberkäse from the pan and place it on a plate lined with kitchen paper. Fry the onions and garlic in the pan with the fat until translucent. Add the diced tomatoes. Since I always have some tomatoes left in the can, I rinse the cans with water and add it to the pan, but no more than half a can of water. Then stir in the tomato paste. Let everything simmer over low heat, stirring occasionally. The sauce should reduce slightly. Meanwhile, chop the eggplant and mushrooms. The pieces should be nice and small. Stir both into the sauce, which has been simmering gently for 10-15 minutes. Continue stirring occasionally. Now, in a bowl, stir the feta cheese with a fork and add the milk until it forms a sauce-like consistency. The cheese should have a mushy, but not runny, consistency. Dice the Leberkäse (meatloaf) into cubes. Season the tomato and vegetable sauce generously with the spice mix. If you can’t find it, season with hot paprika, garlic powder, marjoram, basil, oregano, mint, and sumac. Feel free to add half a teaspoon of sugar. Remove the sauce from the heat. In the prepared baking dish, alternate layers of the lasagna sheets, tomato sauce, Leberkäse (meatloaf), and the cheese and milk mixture. Simply drop the cheese and milk mixture onto the lasagna in small dollops and then spread it out a little with a spoon. You don’t need to get some of the cheese mixture all over the lasagna. The last layer should be the tomato sauce. Spread the gratin cheese on top. Bake the lasagna at 200°C for about 30-35 minutes. Remove the lasagna from the oven and let it rest for about 5 minutes before cutting.