Low-carb kohlrabi lasagna with tomatoes and minced meat

Ingredients for 11 servings:

• 2 kg kohlrabi
• 30 kohlrabi leaves
• 2 tsp salt
• 1 ½ kg minced beef
• 2 tbsp oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp paprika powder, hot
• 1 tsp cayenne pepper
• 2 tsp nutmeg, freshly grated
• 2 tsp thyme
• 2 tsp marjoram
• 2 tsp rosemary
• 4 tsp oregano
• 6 garlic cloves
• 2 onions
• 1.2 kg tomatoes, chopped
• 400 g sour cream
• 600 g Cheddar cheese for sprinkling
• 40 g parsley
• 50 g butter
• 50 g wheat flour
• 500 ml milk
• 1 tsp salt and pepper
• 1 tsp nutmeg, freshly grated

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Gather all ingredients. Remove the leaves from the stems. Finely chop the onions and parsley. Peel the kohlrabi and cut into 3-5 mm thick slices. Mix the spices. Heat approximately 2 liters of water (pre-boil in a kettle is best) and add salt. Blanch half of the kohlrabi slices in it for about 6 minutes and then rinse with cold water. Meanwhile, heat the oil in a pan and brown the minced meat with the spices and herbs. Press in the garlic and fry the meat until crumbly. Just before everything is cooked through, stir in the onions. Blanch the last kohlrabi slices and briefly dip their leaves in the water. Add the canned tomatoes and sour cream to the meat and simmer for 10 minutes. Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan, add the flour, and stir in. Heat for 2 minutes, then gradually add the milk, season with nutmeg, and bring to a boil, stirring constantly. Reduce the heat on the meat sauce and stir in two-thirds of the parsley. Now begin layering the ingredients in the casserole dish: a layer of kohlrabi, kohlrabi leaves, a little cheese, the meat sauce, then more kohlrabi, kohlrabi leaves, cheese, and meat sauce. Pour the béchamel sauce over the mixture and finish with a layer of cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes on the middle rack. Sprinkle the casserole with the remaining parsley before serving. A good white wine goes well with this dish. Tip: Save all the leftover kohlrabi—the leaf stems, the skin (if it’s not woody), and any remaining leaves. This makes a delicious kohlrabi soup.