Poppy seed lasagna

Ingredients for 4 servings:

• 6 lasagna sheets
• 250 ml milk
• 200 g poppy seeds
• 70 g sugar
• 60 g semolina (wheat)
• 2 m.-sized eggs
• 250 g quark (cottage cheese)
• 1 pinch of salt
• 1 pinch of cinnamon

Instructions

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

Bring the milk to a boil with the poppy seeds, half the sugar, a pinch of salt, and cinnamon. Stir in the semolina and simmer over low heat until creamy. Separate the eggs, mix together the curd cheese and egg yolks. Beat the egg whites with the remaining sugar until stiff peaks. Mix the curd cheese mixture with the cooled poppy seed mixture, then fold in the egg whites. Spread about a quarter of the mixture into a greased baking dish (approx. 20 x 25 cm), cover with two lasagna sheets, and spread another quarter of the mixture on top. Repeat this process with the remaining ingredients and finish with the poppy seed mixture. Be sure to start with the poppy seed mixture, otherwise the pasta sheets won’t be properly tender. Bake in a preheated oven at 180°C (top and bottom heat) for 25 to 30 minutes.