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Vegetarian pointed cabbage and eggplant lasagna

updated

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Ingredients for 4 servings:

  • ½ pointed cabbage
  • 1 eggplant(s)
  • 1 onion(s)
  • 8 lasagna sheets
  • 1 package of grated cheese, approx. 150 – 200 g
  • 1 kg tomatoes
  • 1 cup of sour cream, approx. 200 g
  • 3 tbsp oil
  • 1 tbsp vegetable stock powder
  • some salt and pepper
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

First, finely chop the onion, then the pointed cabbage and eggplant into small pieces. Then, fry everything together in a large pan with oil. Pour boiling water over the tomatoes, let stand briefly, and then peel them. Puree the tomatoes and add them to the pan along with the sour cream. Add the vegetable stock and spices, and season with salt and pepper. Now alternate the sauce and lasagna sheets in the greased dish. Finish with the vegetable sauce. Sprinkle with grated cheese. Bake in a preheated oven at 180°C for approximately 30-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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