Ingredients

• 28 oz of hearts of palm, drained and rinsed in cold water.
• 1 package lasagna noodles
• 2 onions
• 3 cloves of garlic
• 3 celery stalks
• 2 tomatoes
• 3 tablespoons of olive oil
• fresh parsley
• marjoram or fresh or dried oregano
• 3 oz of grated Gruyere cheese
• salt and pepper

Filling

1 egg
1 teaspoon of fresh cream
a little water
salt and pepper

Preparation

Chop the onions and the celery. Brown them in a pan in olive oil. Add the diced tomatoes, the crushed garlic, and the chopped parsley or marjoram. Add the salt and pepper. Generously season so it has a lasagna flavor. Once the tomatoes have broken up, remove from the heat. Chop the hearts of palm in thin slices. In a baking dish, add the ingredients in layers, the hearts of palm and the lasagna noodles. Beat an egg, the cream and a little water. Season with salt and pepper. Add the liquid to the baking dish. It should be one centimeter above the last layer. Allow the lasagnas to plump up and soften at least for 1 hour. Continue to add water until the desired volume has been reached. Bake at 160°C, making sure that the lasagna noodles slowly plump up. When the liquid has been absorbed, sprinkle with cheese and cook another 15 minutes at the same temperature. Serve when the cheese has browned.