Kohlrabi lasagna

Ingredients for 4 servings:

• 4 kohlrabi, depending on size
• 2 tbsp oil
• 1 onion(s)
• 500 g minced beef
• 2 cloves garlic
• e.g. salt and pepper
• 1 tsp vegetable stock powder
• 1 can tomatoes, peeled
• 200 g herb cream cheese
• e.g. oregano
• e.g. marjoram
• Grease for the molds
• 1 cup crème fraîche
• 200 ml cream
• 1 egg(s)
• 1 tbsp cornstarch
• 2 tbsp water
• 150 g cheese, grated

Instructions

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

SIS dinner

Peel the kohlrabi and slice thinly. Cook the slices in salted water until al dente. Rinse in a colander, drain well, and let cool. Heat the oil in a pan, sauté the diced onion until translucent, add the minced meat, and fry. Add the crushed garlic and season with salt, pepper, and granulated vegetable stock. Lightly purée the peeled tomatoes in their juice and use this to deglaze the minced meat, stirring in the herb cream cheese. Simmer over low heat for 20-30 minutes, then season with oregano and marjoram to taste. Grease 4 single-serve casserole dishes. Pour in some of the meat sauce, spread a layer of kohlrabi slices on top, then more meat sauce and sprinkle with cheese. Repeat this process, finishing with kohlrabi. Mix the crème fraîche with the cream and egg, mix the cornstarch with 2 tablespoons of water until smooth, and mix into the sauce. Spread the sauce over the kohlrabi slices and sprinkle with cheese. Bake in a preheated oven at 175°C (top/bottom heat) for approximately 25-30 minutes.