Greek Oumph! Lasagna

Greek Oumph! Lasagna

Greek Oumph! Lasagna

4 persons


280 g Oumph! Kebab

1 aubergine

1 white onion

1 red pepper

2 garlic cloves

50 ml olive oil

1 tsp thyme

1 tsp coriander seeds

2 tsp oregano

1 tsp cumin

1 tbsp vegetable stock powder

50 ml tomato purée

250 ml vegan cream

8–10 lasagne sheets

Olive tzatziki:

200 ml green olives

200 ml vegan crème fraiche

1 clove garlic

1 tsp lemon juice

2 tsp olive oil

Salt and pepper

200 ml bechamel sauce

Grated cheese if you like


Turn the oven on to 150 degrees.

Olive tzatziki
Slice the olives. Grate or press the garlic. Mix everything. Season.

Fry Oumph! Kebab in oil until it has a nice browned surface. Remove the Oumph! from the pan and put it aside for later.

Cut the aubergine and pepper into large cubes. Slice the onions and garlic. Fry everything in oil until the vegetables have taken on colour. Add the Oumph!, spices, tomato puree and cream – bring it all to the boil.

Layer the filling with lasagne sheets in a dish. Cover the top layer with bechamel and grated meltable cheese. Bake the dish in the oven at 150 degrees until you can cut through the sheets with a table knife.