Summary

Ingredients

• 1 packet vegetables, frozen butter vegetables (450 g)
• 1 bulb kohlrabi
• 4 tablespoon margarine
• 500 ml milk
• 250 ml vegetable stock
• 1 large mushroom
• 150 g cheese, rated
• 18 lasagne plate (s) (without precooking)
• salt and pepper
• nutmeg
• Garlic granules

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Instructions

1. Peel the kohlrabi and cut into small, bite-sized, approx. 1/4 cm thick slices. Cook the butter vegetables together with the kohlrabi until they are al dente according to the instructions on the packet.
2. Chop the mushrooms into small pieces and sauté in the margarine. Dust with flour and sauté briefly. Gradually stir in the milk and broth with the whisk until a thick sauce is formed. Season with the spices and add the vegetables.
3. Cover the bottom of the baking dish with a little sauce. Then alternate layers of lasagne and vegetable sauce. Finish with the sauce, sprinkle with the cheese and cook at 200 ° C top / bottom heat for about 30 minutes.