Kohlrabi lasagna

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 sprig(s) of oregano
• 1 sprig(s) marjoram
• 2 tbsp oil
• 300 g minced beef
• 1 can of tomatoes
• Salt
• pepper
• 20 g butter
• 15 g flour
• Milk
• nutmeg
• 4 kohlrabi
• 50 g cheese (Emmental), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion, garlic, and herbs. Heat the oil in a pan and brown the minced meat in batches. Fry with the last portion of the onion, garlic, and herbs. Deglaze with the finely chopped tomatoes and add the meat back in. Simmer over low heat for 20-30 minutes. Melt 15g of butter in a pan. Sauté the flour in it. Remove from the heat and stir in the milk in batches. Simmer over low heat for 15 minutes. Season with salt and nutmeg. Grease a baking dish with the remaining butter. Peel the kohlrabi and slice it into 1-2 cm thick slices. Layer the kohlrabi slices and the meat mixture alternately in the dish, sprinkling each layer with cheese. Finally, pour the sauce over the top. Bake in the oven at 200°C for approx. 20-30 minutes.