John Myers
Ingredients for 4 servings:
- 1 large eggplant(s)
- 250 g mushrooms, fresh
- 2 m.-large tomato(s)
- 1 bell pepper(s), red
- 100 g sheep’s cheese
- 300 g cheese (Gouda, young)
- 4 lasagne plates (approx. 15 x 20 cm)
- salt and pepper
- oregano
- lots of sweet paprika powder
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Clean the eggplants, cut them into cubes, and place them in salted water for 15-20 minutes to reduce their bitterness. Dice the mushrooms and tomatoes, and slice the red bell pepper. Drain the eggplants, pat them dry, and fry them in a little olive oil until they begin to brown. Then add the mushrooms, stirring until the water released by the mushrooms has almost evaporated. Then add the tomatoes, sliced bell peppers, and seasonings (we like it with plenty of sweet paprika, but you can vary this to your taste), and simmer for about 10 minutes. On another burner, cook the lasagna sheets in salted water. Grease an ovenproof dish with olive oil. Line the lasagna sheets (I need about 1 1/4 lasagna sheets for each layer). Spread half of the prepared eggplant mixture on top, then spread half of the feta cheese on top, then cover with grated Gouda. Now comes the next layer of lasagna, again with the eggplant mixture, and so on. After the last layer of lasagna is in place, cover with the remaining Gouda and bake in a preheated oven at 200°C (I use top and bottom heat) until the cheese begins to brown. (Be careful, if the lasagna stays in the oven too long, a hard cheese crust will form, which I don’t like. So take it out in time.) I live in Turkey, and they offer various lasagna sheets here. I always buy the ones that are about 15 x 20 cm in size.
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