Summary

Ingredients

• 500 g minced meat
• 1 can pizza tomatoes, approx. 400 g
• 1 tablespoon tomato paste
• 1 large kohlrabi
• 1 small cauliflower
• 1 cup sour cream, approx. 200 g
• 3 tablespoon quark
• 2 onions)
• 1 small carrot (s)
• 150 g ratin cheese
• 1 stalk / e leaf parsley or better parsley root
• clove garlic
• oregano
• rosemary
• Paprika powder
• nutmeg
• Chili powder
• salt and pepper

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Instructions

1. For the `béchamel sauce`, cook the cauliflower and a quartered onion in salted water or vegetable stock until soft. Then puree both finely. Stir in the sour cream and quark. Season everything with nutmeg, pepper and salt. The `béchamel sauce` is ready. If you want, you can let a piece of butter melt in it. But it is not necessary.
2. Peel the kohlrabi and cut into thin slices with a sharp kitchen knife or bread slicer. Cook the slices in the cauliflower water until soft.
3. Sear the minced meat. Fry the tomato paste briefly. Finely dice the onion, carrot and parsley root (or leaf parsley) and add. After a while, stir in the pizza tomatoes. Press in the garlic. Season the minced meat with paprika, rosemary, oregano, chilli, salt and pepper. Let the Bolognese simmer for a good half an hour.
4. Then layer all the ingredients in a baking dish in the known manner. Best in this order: Bolognese - Béchamel - Kohlrabi - Bolognese - Kohlrabi - Béchamel - Cheese
5. Since all the ingredients are already done, the lasagna only needs to be briefly put in the preheated oven. Wait with 200 ° C top heat or grill function until the cheese is crispy and light brown.
6. Note: Even those who eat low-carb now have to do without classics and favorite dishes. The idea came to me while shopping. Thinly cut kohlrabi sheets come very close to lasagne sheets made from pasta dough in terms of appearance and consistency.