Kohlrabi Lasagna
📌With recipe
You’ll love this kohlrabi lasagna with ground beef: The recipe is easy to prepare, tastes delicious, and is also low-carb. It’ll fill you up while you enjoy it!
INGREDIENTS
4 kohlrabi (4 pieces = approx. 800 g)
Salt
2 onions
2 garlic cloves
2 tbsp sunflower oil
400 g ground beef
50 g tomato paste (double concentrated)
½ tsp sugar
2 cans of passata (400 g each)
1 tsp dried Italian herbs
150 g herb cream cheese (double cream)
200 g crème fraîche
Freshly ground pepper
A little oil for the dish
100 g grated Emmental cheese (45% fat)
Fresh oregano for decoration, if desired
PREPARATION
1. Wash the kohlrabi, drain, peel, cut into approximately 2 mm thick slices using a knife or a mandoline, and mix in a bowl with salt. Peel the onions and garlic, finely dice the onions, and finely chop the garlic.
2. Heat sunflower oil in a large pan, add the minced meat with onions and garlic, and fry for 3-4 minutes until crumbly. Add the tomato paste and sugar, sauté briefly, mix, and season with salt.
3. Add the strained tomatoes and herbs, simmer for about 15 minutes, and stir in one-third of the herb cream cheese.
4. Mix the crème fraîche with the remaining herb cream cheese until smooth and season with salt and pepper. Preheat oven to 180°C fan/convection oven (200°C top/bottom heat) and grease a baking dish (approx. 20 x 30 cm) with oil.
5. Drain the kohlrabi slices on kitchen paper. Spread about one-third of the meat sauce in the baking dish, layer half of the kohlrabi slices on top, and add another third of the meat sauce. Top with the remaining kohlrabi slices and finish with the remaining sauce and crème fraîche mixture. Sprinkle with cheese and bake in the preheated oven on the middle rack for 35-40 minutes until golden brown.
6. Remove the finished lasagna from the oven, cut into pieces, and serve sprinkled with fresh oregano, if desired. Enjoy!
