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3 pcs zucchini 250 g fresh cheese 4 pcs egg 150 g grated Emmentaler to taste salt to taste ground black pepper a little oil
1. Wash the zucchini, dry and cut into slices. In a bowl, mix the fresh cheese with the beaten eggs, add 1/3 of the grated Emmentaler and season the filling with salt and pepper. 2. Grease a baking dish with oil and place the zucchini slices in it, spread with the cheese filling and repeat this process until the dish is full. Brush the surface with the remaining filling, sprinkle with the remaining cheese and bake the lasagne in a preheated oven at 180°C.