Schnitzel-Zucchini Lasagna

Ingredients for 4 servings:

• 4 turkey schnitzels or pork schnitzels
• 4 zucchini
• 4 large tomatoes
• some butter
• 3 tbsp flour
• 250 ml milk
• 500 ml water
• 1 tbsp soup seasoning
• 200 g cheese, grated
• e.g. lasagna sheet(s)
• 1 tbsp mixed herbs, chopped
• salt and pepper
• 2 tbsp olive oil
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Season the meat with salt and pepper. Heat the oil in a pan and fry the schnitzels on both sides. Slice the zucchini and tomatoes. Melt the butter in a pan, sprinkle in the flour, and sauté gently while stirring. Pour in the water and milk, bring to a boil, and stir in the soup seasoning. Stir in the herbs and half of the cheese, then season with salt and pepper. Grease a dish and place some lasagna sheets in it. Alternate layers of zucchini, schnitzel, tomato slices, sauce, and more lasagna sheets. Season each layer with salt and pepper. Sprinkle with the remaining cheese. Bake in a preheated oven at 220°C for about 35 minutes.