Spring Lasagna

Ingredients for 4 servings:

• 1 kohlrabi (approx. 300 g)
• 300 g carrot(s)
• 1 onion(s)
• 1 bunch of wild garlic (approx. 50 g)
• 200 ml vegetable stock
• 2 tbsp butter
• 1 tbsp flour
• 250 ml whipped cream
• some salt
• some pepper
• some nutmeg
• 200 g cheese, medium-aged Gouda
• 100 g peas, frozen
• 9 lasagna sheets
• 2 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the kohlrabi, quarter it, and cut into thin slices. Clean and peel the carrots, then thinly slice them. Peel and finely dice the onion. Sort the wild garlic and finely purée the leaves in the vegetable stock. Sauté the onions and vegetables in the butter. Dust with flour and sauté briefly. Deglaze with the wild garlic stock and heavy cream and bring to a boil. Season with salt, pepper, and nutmeg. Coarsely grate the Gouda cheese. Remove the vegetables from the sauce. Add the peas to the sauce and bring to a boil briefly. Spread 1/4 of the pea sauce into a greased baking dish. Cover with 3 lasagna sheets. Place half of the carrot and kohlrabi mixture, 1/4 of the sauce, and 1/3 of the cheese on top. Layer 3 lasagna sheets, the remaining vegetables, 1/4 of the sauce, and 1/3 of the cheese on top. Cover with 3 lasagna sheets, the remaining sauce, and the remaining cheese. Bake in a preheated oven at 190°C on the lowest rack for 40 to 45 minutes. (Convection oven not recommended). Serve sprinkled with chopped parsley. Note: This lasagna is easy to prepare ahead of time: simply layer everything, cover, and pop it in the oven when your guests arrive.