Summary

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

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Instructions

1. Peel the kohlrabi and cut into slices, then pre-cook in salted water until firm to the bite.
2. 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.
3. 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.
4. 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.