Low-carb kohlrabi lasagna

Ingredients for 4 servings:

• 1 m.-large kohlrabi
• salt water
• 500 g minced meat
• 500 g tomatoes, pureed
• 3 carrots
• 1 small onion(s)
• 3 tsp, heaped Ajvar, mild
• 5 mushrooms
• 200 g cheese, grated
• 1 cup crème fraîche
• salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• Pizza seasoning or pasta seasoning

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and very tasty, not only for “low-carbers”, better than with pasta

Peel the kohlrabi, cut into thin slices, and pre-cook in boiling salted water for 10 minutes. Finely chop the remaining vegetables. Preheat the oven to 180°C (fan oven). Meanwhile, brown the minced meat and season with salt, pepper, cayenne pepper, and paprika. Add the finely chopped vegetables, the passata, and the ajvar. Season the sauce with pizza or pasta seasoning and the other spices. Let it simmer briefly. Then, as usual, layer the lasagna in a baking dish. Start with the sauce, then arrange the kohlrabi slices on top. Use the sauce and crème fraîche as a final layer, and then spread the cheese on top. Place in the oven for approximately 10-15 minutes, until the cheese is the desired degree of browning.