Summary

Ingredients

• 1 kohlrabi, (approx. 300 g)
• 300 g carrot (s)
• 1 onion (s)
• 1 bunch wild garlic, (approx. 50 g)
• 200 ml vegetable stock
• 2 tablespoon butter
• 1 tablespoon flour
• 250 ml whipped cream
• a bit salt
• some pepper
• some nutmeg
• 200 g cheese, medieval Gouda
• 100 g peas, frozen
• 9 lasagne plate (s)
• 2 tablespoon parsley, chopped

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Instructions

1. Peel and quarter the kohlrabi and cut into thin slices. Clean, peel and cut the carrots into thin slices. Peel and finely dice the onion. Sort the wild garlic, finely puree the leaves in the vegetable stock.
2. Sauté the onions and vegetables in the butter. Dust with flour and sauté briefly. Deglaze with the wild garlic stock and whipped cream, bring to the boil. Season with a little salt, pepper and nutmeg. Coarsely grate the Gouda.
3. Lift the vegetables out of the sauce. Put the peas in the sauce, bring to the boil briefly.
4. Spread 1/4 of the pea sauce in a greased baking dish. Cover with 3 sheets of lasagne. Top with half of the carrot and kohlrabi vegetables, 1/4 of the sauce and 1/3 of the cheese. Layer 3 sheets of lasagne, remaining vegetables, 1/4 of the sauce and 1/3 of the cheese on top. Cover with 3 sheets of lasagne, remaining sauce and remaining cheese. Bake in the hot oven at 190 ° on the lowest rack for 40 to 45 minutes. (Air circulation not recommended).
5. Serve sprinkled with chopped parsley.
6. Annotation:
7. the lasagna is easy to prepare: simply layer everything ready-made, cover and when the guests come, put it in the oven.