Kohlrabi-spinach lasagna with minced meat

Ingredients for 4 servings:

• 750 g leaf spinach
• 1 kg kohlrabi
• 2 large onions
• 1 garlic clove(s)
• 4 tomatoes
• 2 tbsp oil
• 400 g minced meat, mixed
• 500 ml coconut milk
• 1 pinch(s) nutmeg, grated
• salt and pepper
• 200 g Emmental cheese, grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Low-carb

Preheat the oven to 150°C. Wash and trim the spinach, or thaw and drain. Peel and wash the kohlrabi, cut into thin slices, e.g., using a mandolin, and sauté in a little boiling water for 2-3 minutes. Peel and finely dice the onion and garlic. Wash the tomatoes, remove the stems, and dice the tomato flesh. Heat the oil in a pan and fry the onions and garlic. Add the minced meat and fry. Add the spinach and tomatoes and simmer gently until the spinach collapses. Then pour in the coconut milk, bring to a boil, and simmer for 2 minutes. Season with nutmeg, salt, and pepper. Grease a baking dish with a little oil. Then layer the kohlrabi slices, then the minced meat sauce, alternately. Finish with the kohlrabi and sprinkle with cheese. Bake the lasagna in the oven on the bottom rack for about 20 minutes.