Kohlrabi lasagna

Ingredients for 4 servings:

• 1 pack of mozzarella, grated
• 2 onions
• 1 can chickpeas
• 1 pack of tomatoes, pureed
• 1 kohlrabi
• 1 cup of cream
• ½ tsp sweet paprika powder
• 2 tbsp Italian herbs
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper
• 1 tsp vegetable stock powder
• possibly béchamel sauce, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Vegetarian, low-carb

Finely dice the onions and sauté over medium heat for a few minutes until browned, then add a little salt. In the meantime, slice the kohlrabi into the thinnest slices possible. Ideally, no more than 1 mm thick. Steam the kohlrabi if possible or boil it in salted water for 5 minutes. When the onions are browned, add the drained chickpeas and sauté over high heat for 5 minutes. Season with garlic powder, onion powder, herbs, paprika, pepper, and salt. Stir to distribute the spices. Then reduce the heat and add the passata. Bring to a boil briefly and stir in the cream. Season to taste with vegetable stock and seasoning. Pour the sauce into a baking dish and start layering like a lasagna. If desired, you can use béchamel sauce as the final layer. Sprinkle with cheese to finish; we like mozzarella. Bake in the oven at 180°C (top/bottom heat) for about 25-30 minutes.