Vegetarian kohlrabi lasagna with Gorgonzola sauce

Ingredients for 6 servings:

• 12 lasagna sheets
• 3 m.-large kohlrabi
• vegetable broth
• 1 pack of dumpling dough, half and half, approx. 750 g
• 200g Gorgonzola
• 750 ml whole milk
• 150 g flour
• 70 g butter
• 50 g Parmesan, freshly grated
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for a casserole dish, suitable for freezing

Remove the green parts from the kohlrabi, set aside the small leaves, wash and finely chop. Peel the kohlrabi, quarter them and cut into thin slices. Cover with boiling vegetable stock and cook for about 5-6 minutes until al dente. Drain and reserve the stock. Divide the potato dough into three parts. For the béchamel sauce, melt the butter in a saucepan, stir in the flour and fry until lightly browned. Pour in about 250 ml of milk and stir well, then bring to a boil. Gradually add the remaining milk, bring to a boil again and stir until a creamy sauce forms (simply remove any lumps in the sauce with a hand blender). If the sauce is too thick, thin with the reserved vegetable stock. Remove the rind from the Gorgonzola and cut it into cubes approximately 2 x 2 cm in size. Add it to the hot béchamel sauce and stir until the cheese has dissolved. Add the chopped kohlrabi leaves. Season the sauce with salt, pepper, and grated nutmeg. Brush a baking dish with oil, spread some béchamel sauce on the bottom, place 4 lasagna sheets side by side, arrange a third of the kohlrabi slices on top, and then crumble a piece of potato dough evenly over the top. Cover with 1/3 of the sauce and top with 4 lasagna sheets. Repeat this process once more, then finish with the remaining third of kohlrabi and potato dough, and cover everything with béchamel sauce. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for approximately 40-45 minutes on the middle rack. Sprinkle with Parmesan cheese approximately 15 minutes before the end of the baking time.