Cook the pastry sheets in salted water until al dente and strain.
Grease an ovenproof dish with a little butter and melt the rest in a non-stick frying pan.
Sauté the onion cubes in it, squeeze the garlic clove and add it. Layer the pastry sheets and the cut vegetables with the sauteed onions alternately.
Mix sour milk together with eggs until smooth, add flour and grated Gouda and season everything well together with spices and herbs.
Pour everything into the form and cook in the preheated oven at about 180 °C for 60 minutes.
Top the lasagna with mozzarella and bake again for about 10 minutes.
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