Kohlrabi Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 kohlrabi
- some oil
- 500 g minced meat, mixed or beef
- 1 onion (s)
- 1 tablespoon tomato paste
- 1 can tomato (s), chunky
- 200 g herbal cream cheese
- 1 shot milk, optional
- salt and pepper
- 1 cup crème fraîche
- 150 g Emmentaler, rated
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into slices, then pre-cook in salted water until firm to the bite.
- Heat some oil in a pan and fry the minced meat in it. Add the onion and sweat until translucent. Add tomato paste and let it sauté briefly, deglaze with a can of tomatoes. Then add the herbal cream cheese and, if necessary, add a dash of milk if the consistency is too thick. Let the sauce simmer for about 5 minutes. Season to taste with salt and pepper.
- In a baking dish, layer alternately the kohlrabi slices and the minced meat sauce, starting with the sauce. Spread the crème fraîche on the lasagna and sprinkle with cheese.
- Bake the lasagne in a hot oven at 200 ° C top / bottom heat or 180 ° C convection for about 25 minutes until the cheese has melted nicely.
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