John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 2 large carrots
- 2 pointed peppers, red
- 1 kohlrabi
- 2 zucchinis
- 1 eggplant(s)
- some olive oil
- 250 g sour cream, or sour cream
- 300 g cheese, grated
- e.g. salt and pepper
- n. B. Nutmeg
- 3 cloves garlic, fresh
- some olive oil
- 500 ml tomato(s), pureed
- 1 small can of tomato paste
- 3 tbsp herbs, frozen
- e.g. salt and pepper
- Cayenne pepper
- Thyme
- oregano
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes
Food combining, low carb
Peel and finely chop the onion. Peel the carrots and cut into spirals or sticks. Wash the bell peppers and cut into cubes. Peel the kohlrabi and cut into sticks. Wash the zucchini and eggplant, cut into lengthwise slices, and season with salt to release excess water and crisp up. Pat dry. Heat the oil in a pan, fry the zucchini and eggplant slices, and set aside. Briefly sauté the kohlrabi sticks in the pan and set aside. Sauté the remaining vegetables vigorously for about 5 minutes and let cool in a bowl. Add the sour cream and 150g of cheese to the bowl, fold in, and season with the spices. For the tomato sauce, sauté the finely chopped garlic cloves in the hot oil, deglaze with the passata, and bring to a boil. Stir in the tomato paste and reduce slightly over medium heat for about 10 minutes. Stir in the herbs and season with the spices to taste. Layer everything in the following order in a lightly oiled baking dish: eggplant, kohlrabi, tomato sauce, zucchini, and vegetable mixture. Bake in a convection oven for 20 minutes at 160°C. Remove the dish from the oven and increase the temperature to 190°C. Sprinkle the lasagna with the remaining 150g of cheese and bake for another 15 minutes, until the cheese is golden brown. If necessary, add the final 5 minutes of convection. The quantities are based on a main meal; if serving as a side dish, simply halve the amount. Vegetable ingredients can, of course, vary according to taste.
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