Eggplant-zucchini lasagna with goat cheese

Ingredients for 2 servings:

• 2 m.-large zucchini
• 2 m.-large eggplant(s)
• 1 can of tomatoes, chopped
• 150 g mild goat’s cheese
• 150 g goat cheese (goat gouda) in slices
• 6 lasagna sheets
• salt and pepper
• Rosemary, whole

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

the classic completely different, wholesome, vegetarian and without cow’s milk products

Wash the eggplants, remove the stems, and cut lengthwise into thin slices approximately 0.5-1 cm thick. Sprinkle with plenty of salt and let rest for about 10 minutes to release the bitterness. Meanwhile, wash the zucchini, remove the stalks, and also cut lengthwise into thin slices approximately 0.5-1 cm thick. Fry the zucchini slices in hot olive oil for a few minutes on each side until golden brown. Place on a plate lined with kitchen paper to allow the fat to drain off. Rinse the eggplant slices with water, dry them, and repeat the process. Layer the zucchini and eggplant slices in an ovenproof baking dish. Start with the zucchini slices. Cover the bottom of the baking dish with half of them, then layer half of the eggplant slices on top. Season with salt and pepper. Add half of the chopped tomatoes and smooth them down. Place 3 lasagna sheets on top. If they don’t fit, break them into shapes. Place the second half of the zucchini and eggplant slices on the pasta sheets, season with salt and pepper again, and cover with the second half of the tomatoes. Finish with the 3 pasta sheets. Spread the goat’s cheese on the lasagna sheets and top with the cheese slices. Finally, sprinkle with some rosemary and bake in a preheated oven at 200°C on the middle rack for about 40-45 minutes, until the lasagna sheets are soft and the cheese is golden brown and crispy.