Herb Noodle Vegetable Lasagna with Shepherd’s Cheese

Knead flour, eggs, herbs, salt into a dough and let rest in the refrigerator for about half an hour.

In the meantime, peel and finely chop the onion. Cut zucchini and melanzani into equal cubes, quarter tomatoes.

Fry onion until lightly brown, add zucchini and melanzani, season with salt. Mix in tomatoes, add strained tomatoes.

Roll out the pasta dough thinly (pasta machine).

Mix the shepherd’s cheese into the sauce and layer alternately in a baking dish. Finally, cover with grated mozzarella and bake in a preheated oven at 180 °C for 20 minutes top/bottom heat until desired browning.

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