Chard and Kohlrabi Lasagna

Ingredients for 4 servings:

• 200 g flour
• 200 g durum wheat semolina (Semola di Grano duro)
• 20 g leaf spinach, frozen
• 1 tbsp olive oil
• ½ tsp sugar
• 1 pinch of salt
• 3 eggs
• 4 medium-sized kohlrabi (250 g each)
• 60 g butter
• Salt and pepper, from the mill
• nutmeg
• 1 tbsp flour
• 500 ml milk
• 500 g chard
• 300 g fresh tomatoes
• Butter, for the mold
• 200 g cheese (Provolone), old, freshly grated, alternatively old Gouda
• 4 tbsp cream
• 1 egg yolk

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Mix the flour and durum wheat semolina in a bowl or on a work surface and make a well in the center. Defrost the frozen spinach and squeeze out some of the excess liquid, roughly chop it up, and then puree it very finely using a hand blender or a blender. Add the spinach puree to the flour well and mix it with the eggs, oil, sugar, and salt, slowly mixing it with the flour using a fork until a ball of dough forms. Continue kneading the dough with your hands until you have a smooth dough, wrap it in foil, and let it rest for 30 minutes. Peel the kohlrabi and remove the woody end. Cut the kohlrabi into 2 mm thick slices; this works best with a mandoline. Cut the tender inner leaves into strips. Melt half the butter in a large, shallow saucepan and sauté the kohlrabi slices and strips of leaves. Dust with flour, then add the milk. Season well with pepper, salt, and nutmeg. Simmer for 10 minutes. Transfer to a bowl and let cool. Peel and finely dice the shallots. Separate the chard stalks from the leaves, remove the strings, and cut into 2 cm long pieces. Heat the remaining butter in a pan. Sauté the diced shallots and chard stalks. Remove the midribs from the leaves, cut the leaves into strips, and add them to the stalks. Mix the stalks and leaves into the kohlrabi. Briefly blanch the tomatoes, peel them, halve them, remove the stalk ends and seeds, and cut the flesh into strips. Knead the lasagna dough thoroughly again, then roll out thinly on a well-floured surface. Cut the rolled out dough into rectangles. Bring salted water to a boil in a large pot and cook the lasagna sheets in batches for 3-4 minutes. Drain on a kitchen towel. Grease a lasagna dish with butter and line it with pasta sheets. Spread 1/3 each of the vegetable filling, tomato strips, and cheese on top, then repeat the process two more times. Finish with lasagna sheets. Whisk the cream with the egg yolk and spread over the lasagna. Bake in the oven at 180°C for 40-45 minutes.