Ingredients for 4 people:
2 kohlrabis (approx. 750 g)
250 ml milk
125 ml whipped cream
salt, pepper
1 large beef tomato (approx. 200 g)
2 tablespoons olive oil
350 g ground beef
2 onions
1 clove of garlic
2 tablespoons capers
2 tablespoons fresh thyme leaves
grated organic lemon peel
40 g butter
30 g flour
100 g medium Gouda cheese
a few sprigs of thyme
Preparation:
1. Peel kohlrabis and slice or cut into thin slices. Pour the milk and whipping cream into a pot as wide as possible and season with salt and pepper. Bring to the boil and cook the kohlrabi slices in it, uncovered, for approx. 3 - 5 minutes until not too soft. Drain the kohlrabi in a sieve and collect the liquid.
2. Rinse tomato and cut into thin slices.
3. Heat olive oil. Brown ground beef in it until crumbly. Peel and dice onions and garlic. Add to the minced meat and fry. Add capers and stir in thyme leaves. Season to taste with salt, pepper and lemon zest.
4. Melt butter in a saucepan. Sauté flour in it until golden. Measure 500 ml of the kohlrabi cooking water and pour it into the roux while stirring. Bring to the boil once while stirring. Grate the Gouda and let half of it melt in the sauce.
5. Grease 4 jars (approx. 300 ml capacity). Layer kohlrabi slices, minced meat and tomatoes in layers, pouring the sauce over them. Sprinkle with the remaining Gouda. Bake in a preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for about 20-30 minutes. Serve garnished with thyme sprigs.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
calories: 612
joules: 2563
Protein: 31,2 g
Fat: 45,5 g
Carbohydrates: 20 g
Tip: Instead of using jars, you can of course prepare the lasagna in an appropriately sized casserole dish.
(FoodCentrale by ddp images)
