Summary

Ingredients

• 750 g spinach leaves
• 1 kg kohlrabi
• 2 large vegetable onions
• 1 clove garlic
• 4 tomato (s)
• 2 tablespoons oil
• 400 g minced meat, mixed
• 500 ml coconut milk
• 1 pinch (s) nutmeg, grated
• salt and pepper
• 200 g Emmentaler, rated

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Instructions

1. Preheat the oven to 150 ° C.
2. Wash and clean the spinach or thaw and drain. Peel and wash the kohlrabi, cut into thin slices, e.g. with a mandolin, and sauté in a little boiling water for 2-3 minutes. Peel and finely dice the onion and garlic. Wash the tomatoes, remove the stalk and dice the tomato flesh.
3. Heat the oil in a pan and fry the onions and garlic in it. Add the minced meat and fry as well. Then add the spinach and tomatoes and simmer gently until the spinach collapses. Then pour in the coconut milk, bring to the boil and simmer for 2 minutes. Season with the nutmeg, salt and pepper.
4. Grease a baking dish with a little oil. Then alternately layer the kohlrabi slices first, then the minced meat sauce. Finish with the kohlrabi and sprinkle the cheese over it.
5. Bake the lasagna in the oven on the lower rack for about 20 minutes.