Paprika Lasagna with Eggplant and Goat Cream Cheese

Ingredients

• 12 lasagne sheets (pre-cooked)
• Salt
• 1 eggplant (≈500 g)
• 1 onion
• 2 Garlic cloves
• 600 g tomatoes
• 500 g red bell peppers
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 tbsp thyme
• 250 g goat cheese (roll or feta)
• 100 g goat cream cheese
• 100 ml heavy cream
• 50 ml milk
• 2 tbsp lemon juice
• 1 tsp grated lemon zest
• Salt
• white pepper
• 2 tbsp mixed chopped herbs (e.g., parsley, basil, wild garlic, mint, rosemary)

Instructions

1. 1.

   Preheat the oven to 200 °C (400 °F) with upper and lower heat. Boil the lasagne sheets in plenty of salted water until just cooked, drain, and lay them out on a kitchen towel for further use.

2. 2.

   Wash, trim, and cut the eggplant lengthwise into eight sections, then slice into 2–3 cm thick pieces. Sprinkle lightly with salt and let stand for 10 minutes. Peel and finely chop the onion. Blanch the tomatoes briefly, shock in cold water, peel, and halve. Wash and trim the bell peppers, cutting them into bite-sized pieces. Heat 2 tbsp oil in a pan, sauté the onions and garlic until translucent. Add the pepper pieces and cook briefly, then remove from the pan and set aside. Pat the eggplant dry with paper towels. Heat the remaining oil, brown the eggplant pieces, add the tomatoes, return the peppers, and simmer covered for 3–4 minutes. Season with salt, pepper, and thyme.

3. 3.

   Cut the goat cheese into bite-sized cubes. Butter a baking dish and lay down four lasagne sheets. Spread one‑third of the vegetable mixture over them, then scatter one‑third of the cheese cubes. Repeat with another layer of sheets, vegetables, and cheese. Finish with a third layer of noodles, veggies, and cheese. Bake in the preheated oven on the middle rack for about 30 minutes.

4. 4.

   Meanwhile whisk the goat cream cheese with heavy cream and milk. Season with lemon juice, zest, salt, and pepper. Fold in the chopped herbs and taste the sauce. Plate portions of lasagna, drizzle with some sauce, and serve.