Saarland Lyoner as Vegetable Lasagna

Peel Lyoner and cut into long slices about ½ cm thick, like the cheese. Marinate with white wine, cover with plastic wrap and refrigerate for 12 hours. Cut the onions into fine half rings and sauté in a little bit of oil until soft, add the whipping cream and let it boil. Season lightly with salt, pepper and whole caraway seeds and cool. Spread out a terrine or loaf pan with the bacon so that you can close the pan again. Cut the vegetables into long and very narrow slices.

Fill the lyonnaise, cheese mixture alternately with the vegetables and the pasta dough into the lined mold. Mix the whipped cream with the eggs and pour over the top. Place a piece of greased aluminum foil as a finishing touch on the terrine form. Cook in a heated oven at 160 degrees for one hour. After cooking, leave the terrine to cool for 12 hours. Before serving, cut the terrine into slices 1 to 2 cm thick and lightly color at the highest heat only.

Serve with a nice salad.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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