Kohlrabi lasagna

Ingredients for 4 servings:

• 4 kohlrabi
• some oil
• 500 g minced meat, mixed, or beef
• 1 onion(s)
• 1 tbsp tomato paste
• 1 can of chopped tomatoes (approx. 400 ml)
• 200 g herb cream cheese
• 1 shot of milk, optional
• salt and pepper
• 1 cup of crème fraîche, approx. 150 ml
• 150 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

without carbohydrates, suitable for SiS

Peel and slice the kohlrabi, then pre-cook in salted water until al dente. Heat a little oil in a pan and fry the minced meat. Add the onion and sauté until translucent. Add the tomato paste and let it cook briefly, then deglaze with a can of tomatoes. Then add the herb cream cheese and, if necessary, add a splash of milk if the consistency is too thick. Let the sauce simmer for about 5 minutes, then season with salt and pepper. In a baking dish, alternate layers of kohlrabi slices and the minced meat sauce, starting with the sauce. Spread the crème fraîche over the lasagna and sprinkle with cheese. Bake the lasagna in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 25 minutes, until the cheese has melted. For 4 servings, one serving has 845 kcal.