Zucchini Quark Lasagna
E ine Quiche without bottom? A creamy casserole? Nah ... for me that is clearly a lasagna - even if the delicious part does without noodles and tomato sauce. For this green lasagna, raw zucchini slices are layered with a spicy cheese quark cream and then baked with Parmesan cheese and pine nuts. Totally simple, totally fast, totally vegetable-light and totally delicious. Oh yes, and totally low-carb.
In the (bitter) cold season everyone is looking forward to the blazing lasagna right out of the oven. In spring or summer, the all-rounder also tastes lukewarm or coldly fantastic.
What you need for a casserole dish:
And this is how it works:
Wash and clean the zucchini and slice them lengthwise into 2mm slices. (Please do not frustrate if the slices are not perfect, you will not notice later!)
Finely grate the parmesan and mix thoroughly with the quark, eggs, salt and pepper. Then finely chop the basil and stir or alternatively use the pesto. If you like it a bit more spicy, add a pinch of cayenne pepper and paprika or another favorite spice (eg an ayurvedic spice mixture) to the quark mixture.
Now we'll make a lasagna: the bottom of the dish with 1 teaspoon of olive oil Spread and then alternately sandwich zucchini slices and quark mass. Season the individual layers with a little salt and pepper. Finish with the quark mixture and, if necessary, make a pattern from Zuchiniresten.
Sprinkle the remaining Parmesan, spread the pine nuts and the breadcrumbs on it.
The casserole dish at approx. 175 degrees for Put 40 - 50 minutes in the oven. Allow to cool before serving.