John Myers
Gratinated: Kohlrabi Lasagne
The perfect gratinated: kohlrabi lasagne recipe with a picture and simple step-by-step instructions.
- 2,5 kg Kohlrabi fresh
- 500 g Chopped half and half
- 2 Fresh onions
- 1 tbsp Tomato paste concentrated three times
- 1 Can Chunky tomatoes
- 200 g Almette herbal cream cheese
- Milk can, but doesn’t have to
- 1 cups Creme fraiche Cheese
- Salt and pepper
- 150 g Freshly grated Parmesan
- Cuccina olive oil
- Peel the kohlrabi (super easy with super melt) and cut into approx. 0.5 cm thick slices.
- Cook the kohlrabi in salted boiling water until al dente.
- In the meantime, heat the oil in the pan and fry the minced meat well.
- Now add the onions and sear them until translucent.
- Fry the toasted pulp briefly (really short, otherwise it will be bitter) Deglaze with the chunky tomatoes. Stir well.
- Now add the herbal cream cheese and then let everything simmer again for about 5 minutes. If the whole thing is too thick for you, add a dash of milk.
- Season well with salt and pepper.
- Now it’s time to stack. We start with a layer of minced sauce. Then a layer of kohlrabi, minced sauce, kohlrabi … Finish with kohlrabi.
- Now spread the crème fraîche on the last layer and sprinkle the Parmesan on top.
- Now the load goes into the oven preheated to 200 ° C and remains there until the “lasagne” has a nice color.
- If you don’t have 2.5 kg of super melt, please use 4 Kohlraben. Doesn’t have to be from the garden :-))
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