Open Lasagna with Bell Peppers and Feta

Ingredients

• 12 pre-cooked lasagna sheets (from package)
• 3 bell pepper caps (yellow and red)
• 125 g feta cheese
• 2 tsp roasted sunflower seeds (or pine nuts)
• olive oil (cold-pressed)
• Salt
• freshly ground pepper
• 2 tbsp Lime juice
• 2 tsp grated lemon zest
• 2 tsp chopped lemon thyme
• 2 Garlic cloves
• lemon thyme

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and dice into small cubes. Peel the garlic and finely chop it. Heat 3 tbsp oil in a pan and gently sauté the peppers, add the garlic and cook together. Season with salt and pepper. Stir in lime juice and lemon zest. Remove from heat.

2. 2.

   Cook the lasagna sheets in plenty of boiling salted water until al dente. Lift them with a slotted spoon and drain on kitchen towels. Cut the sheets lengthwise into halves and brush lightly with olive oil.

3. 3.

   Crumble the feta cheese and mix it with the thyme and the peppered vegetable mixture.

4. 4.

   Layer 3 lasagna sheets per portion with the pepper-feta mixture. Sprinkle with coarsely ground pepper. Garnish with sunflower seeds and lemon thyme.