Lasagne sandwich

Name: Lasagne sandwich
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 12 Lasagne sheets (e.g. green; with spinach); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 (approx. 750 g) Courgette; 6 Tomatoes; 8-10 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 1-2 TABLESPOONS Lemon juice; 100 g Schmand; 6 discs cooked ham; 3 discs Toast; 75 g Parmesan (piece); 2 TABLESPOONS Butter; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

12 Lasagne sheets (e.g. green; with spinach)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 (approx. 750 g) Courgette
6 Tomatoes
8-10 Stem(s) Thyme
2 TABLESPOONS Olive oil
1-2 TABLESPOONS Lemon juice
100 g Schmand
6 discs cooked ham
3 discs Toast
75 g Parmesan (piece)
2 TABLESPOONS Butter
baking paper

Directions

1
Precook the lasagne in boiling salted water for about 5 minutes. Remove with a skimmer, rinse cold and drain well.
2
Clean and wash the vegetables. Cut the zucchini in half lengthwise. Cut tomatoes and zucchini into thin slices. Wash thyme, shake dry, pluck off leaves.
3
Heat the oil in a large frying pan. Fry the zucchini for about 5 minutes while turning. Season with salt, pepper and lemon juice. Stir in sour cream and 2/3 thyme.
4
Cut the ham slices in half. Place 1 pasta plate on a baking tray lined with baking paper and place 1 slice of ham on top. Cover one half of the pasta plate with some zucchini and tomato, fold the other half over.
5
Cover remaining pasta plates in the same way until all ingredients are used up.
6
Finely crumble the toast between your hands. Grate parmesan. Mix with crumbs and the rest of the thyme. Sprinkle on pasta plates. Spread butter in flakes on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes.