Vegetable lasagne

Name: Vegetable lasagne
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1.2 kg Potatoes; 7-10 Tbsp Salt; 1 kg Spinach; 300 g Onions; 2 Garlic cloves; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g black olives (without stone); 250 g Edible quark (20 % fat in dry matter); 250 g Schmand; 6 Eggs (size M); 1/2 bunch Parsley; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1.2 kg Potatoes
7-10 Tbsp Salt
1 kg Spinach
300 g Onions
2 Garlic cloves
3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g black olives (without stone)
250 g Edible quark (20 % fat in dry matter)
250 g Schmand
6 Eggs (size M)
1/2 bunch Parsley
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and cut into thicker slices. Cook in boiling salted water for 5-6 minutes. Drain and let cool. Clean and wash the spinach. Peel and finely dice onions and garlic.
2
Heat 2 tablespoons of oil in a pan and fry the onions and garlic until golden brown. Remove half of the oil from the pan and mix with the potato slices. Put the spinach dripping wet in the pan and let it fall together.
3
Season with salt, pepper and nutmeg. Coarsely chop the olives. Mix quark, sour cream and 2 eggs. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Add to the quark and sour cream mixture and mix.
4
Season with salt and pepper. Grease an ovenproof dish (approx. 2 litres capacity). Line with a layer of potato slices and sprinkle with half of the olives. Spread about half of the spinach on top and sprinkle with a third of the quark and sour cream mixture.
5
Cover with another layer of potatoes and sprinkle with olives. Spread the rest of the spinach on top, except for something for the fried egg nests. Add some sauce and finish with a layer of potatoes.
6
Spread the rest of the sauce on top and bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 45 minutes. Shortly before the end of the cooking time, heat the remaining oil in a pan and fry the fried eggs in it.
7
Season with salt. Cut out round with a cookie cutter. Take the casserole out of the oven. Spread the remaining spinach as nests on the casserole and place the fried eggs on top and serve.