Vegetable lasagna à la Mäusle

Ingredients for 6 servings:

• Lasagna sheet(s) (without egg – without pre-cooking)
• 1 large onion(s), finely diced
• 2 garlic cloves, finely chopped
• 2 m.-large zucchini, grated
• 2 m.-sized carrot(s), grated
• 1 medium-sized red bell pepper(s), diced
• 2 stalk(s) Celery , finely sliced
• 200 g mushrooms, finely sliced
• 400 g sour cream
• 150 g cheese, raw milk Emmental, grated
• 1 tbsp olive oil
• salt and pepper
• chili powder
• 400 g herb cream cheese or light herb cream cheese
• 2 garlic cloves, crushed
• some water
• 100 g Parmesan, grated
• Olive oil, for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

vegetarian, without tomatoes – food combining recipe – carbohydrates

Heat the olive oil in a large nonstick pan (or wok) and sauté the onion, garlic, and vegetables vigorously for 5 minutes, stirring occasionally. Remove the pan/wok from the heat, let it cool briefly, and stir in the sour cream and cheese. Mix the herb cream cheese with the garlic and enough water to create a very creamy sauce. Grease a large casserole dish well with olive oil. First, add enough cream cheese sauce to cover the bottom of the dish, then layer the ingredients: a layer of lasagna sheets, cream cheese sauce, a layer of vegetables, a layer of lasagna sheets, cream cheese sauce, vegetables, and so on. The last two layers should be lasagna sheets and cream cheese sauce. Cover the lasagna with aluminum foil or a lid and refrigerate for at least 5 hours (preferably longer, up to 12 hours). Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) top/bottom heat. Sprinkle the grated Parmesan cheese over the lasagna and bake for 45 minutes. Note: Raw milk cheese (e.g., Emmental) – regardless of fat content – ​​is considered neutral according to the Hay diet (just like Parmesan). The fact that the cheese is raw milk must be clearly stated on the packaging, or you should definitely ask at the cheese counter when purchasing it. If the Emmental is made from pasteurized milk, it is considered high-protein and not suitable for this dish.