Kohlrabi lasagna

Ingredients for 4 servings:

• 2 large kohlrabi
• 500 g minced meat
• 1 can of tomatoes, pureed
• 200 g herb cream cheese
• 1 pack of crème fraîche
• 1 garlic clove(s)
• ½ pack of cheese, grated
• n. B. onion(s)
• n. B. Salt
• n. B. Pfeffer
• e.g. chili powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

low-carb

First, slice the kohlrabi very thinly and then boil it in salted water for about 10-15 minutes. Then add the minced meat (with onions and garlic if desired) to the pan and sear until crispy. Deglaze the minced meat with the tomatoes and bring to a boil briefly. Then add the herb cream cheese and let it melt, stirring frequently. Place the first layer of kohlrabi in the baking dish and add the melted cream cheese. Then add more kohlrabi, then more minced meat mixture, and so on until the dish is full. I recommend ending with the minced meat mixture. Top the last layer with crème fraîche, then the cheese. Bake in the oven at 180°C for about 20 minutes, until the cheese is golden brown.