Pasta Bake with Grilled Vegetables

Ingredients

• 400 g eggplant
• 1 large yellow bell pepper
• 1 large green bell pepper
• Salt
• 6 tbsp Olive oil
• 300 g lasagna sheets
• 200 g quark
• 2 Eggs
• 200 g whipping cream
• 200 g Sour Cream
• 150 g sheep cheese
• 1 tsp chopped rosemary needles
• 1 tsp chopped thyme leaves
• pepper (ground)
• 2 tbsp breadcrumbs
• oil for tray and dish

Instructions

1. 1.

   Wash eggplant and cut diagonally into 1 cm thick slices, halve the bell peppers and clean them. Spread the vegetables on an oiled baking sheet, place the peppers with their cut side down. Season everything with salt, drizzle with 3 tbsp oil and grill. Flip the eggplant after about 2 minutes when it browns. Roast the bell peppers until brown, then remove both from the oven. Cook pasta according to package instructions.

2. 2.

   Peel roasted bell peppers and slice them into strips.

3. 3.

   Whisk quark with eggs, cream and sour cream. Mix in cheese, herbs and 2 tbsp oil, season with salt and pepper. Blend into a creamy mixture with an immersion blender.

4. 4.

   Layer half of the pasta, quark mixture, vegetables, then more pasta, quark and vegetables in a greased shallow gratin dish.

5. 5.

   Sprinkle breadcrumbs over the gratin and drizzle with remaining oil. Bake in the oven on the middle rack at 180°C for about 30 minutes.