This is an easy recipe for a delicious kohlrabi lasagna with cheesy cream cheese layers and homemade tomato sauce. It’s the perfect recipe to add some extra vitamins to your family’s diet. Vegetable Lasagna! Yeah Baby 😉 .

Since I’m growing part of the food, we need, in my own little garden you’ll see me more often experimenting in my own kitchen than ever. I just love to pair new things like for this hearty vegetable lasagna.

About 5 years ago the only thing I would cook up with kohlrabi would be creamy kohlrabi and peas with sour cream. Now there is nothing I’m not trying to cook with these beautiful green vitamin bombs. I fill them, cook them in a delicious curry sauce, add them raw to my salad and I even put them in my morning smoothie.

My new favourite dish for my kohlrabis and garden fresh tomatoes is a delicious vegetarian lasagna. I know you’ll say lasagna? Oh no, so much work! But be assured it’s an easy recipe and the kohlrabi lasagna is ready for the oven in under 30 minutes!

Kohlrabi Lasagna and what to expect.

• There is no meat that’s why I previously said it’s a vegetarian dish 😉
• The kohlrabi slices are used instead of the pasta sheets, so no pasta either.
• LOW CARB BABY !!!
• There is a delicious fruity homemade tomato sauce in it.
• An extra creamy filling made of cream cheese and cheese and fresh herbs.

Kohlrabi and his benefits.

The kohlrabi is related to cabbage, broccoli and cauliflower and is also known as german turnip. There are 3 main kohlrabi sorts that are common: The white, blue and violet coloured lumps. The coloured lumps are worth buying if you get the chance. They may lower the risk for cancer and cardiovascular diseases. That means perfect for a diet and a healthy balanced lifestyle.

• Kohlrabi is low in calories. 100g of kohlrabi only has 26 calories-
• It’s perfect for loosing weight because of it’s low calories .
• 90 percent of the kohlrabi is made up of water.
• The vegetable is an excellent source of vitamin C, a potent antioxidant that protects your body from free radical damage and plays a role in wound healing, collagen synthesis, iron absorption, and immune health.
• Furthermore, it’s rich in vitamin B6, which supports immune health, protein metabolism, and red blood cell production .
• It’s also a good source of potassium, a mineral and electrolyte that’s important for heart health and fluid balance.
• Finally, a single cup (135 grams) of kohlrabi provides approximately 17% of your daily fiber needs. Dietary fiber helps support gut health and blood sugar control .
• If you want to know more about this power vegetable go to healthline.com for more information.
  

Making this vegetable Lasagna is easier than you might think.

First things first: Homemade chunky tomato sauce.

• At the beginning I peel the kohlrabi and cut it into half centimes or about 1/4inch thick slices and season them with 1 tablespoon salt.
• I start out with mincing the onions and cutting the tomatoes into small chunks.
• Then I head 2 tablespoons of olive oil in a medium large pan and saute the onions with no colouring for 8 minutes or until tender.
• Furthermore I add the balsamic, tomato chunks, sugar and salt and let everything simmer for about 15 minutes or until the sauce has thickened.
• Turn of the head and let it rest until needed.

The second step: Cheesy cream cheese filling.

I take the cream cheese out of the refrigerator, 10 minutes before starting with the lasagna. That is an important step because if the cream cheese is to cold you can’t cream it properly.

Put all ingredients into a medium size bowl and cream it with a mixer or a fork until creamy. Season it again with salt and freshly grounded pepper if needed.

The important last step: Putting everything together to an amazingly delicious vegetarian dish.

Preheat the oven to 180°Celsius or 360°Fahrenheit.

I start out with the first layer and spread the kohlrabi slices evenly out on the bottom of my casserole.

Then I put put a second layer of my homemade chunky tomato sauce on top of the kohlrabi slices.

Furthermore I toped the tomato sauce with the third layer –the cheesy cream cheese filling.

After these 3 steps your start with the first layer again.

When I put the last layer of the cream cheese filling on top, I finish the casserole with sprinkling the rest of the grated cheese evenly on the lasagna.

Put the lasagna into the preheated oven and bake for 45 minutes.

Take the casserole form out of the oven and let it rest for 7 minutes before serving.

Can I swipe the kohlrabi for another vegetable ?

Of course you can but it might not be as good as it is with that power lump. You can exchange the kohlrabi with zucchini or aubergine slices.

If you have further questions to this hearty vegetable lasagna recipe, please don’t hesitate and write your question in our comment section.

We have a lot of other delicious recipes and would be happy if you’d check them out too. That’s the way to our home site <3 .

Comforting Hugs 😉 Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

If you liked this recipe you might be interested in our hearty and flavourful Italian Pasta Bolognese recipe too.

Vegetable Lasagna made with Kohlrabi, creamy cheese cream layers and homemade tomato sauce

This is a delicious vegetarian recipe for kohlrabi lasagna. It's got a homemade tomato sauce and a creamy filling made of cream cheese and cheese. It's an easy and family friendly recipe and even your kids will love it.

Homemade Tomato Sauce

• 2 tbsp olive oil (extra virgin)
• 200 g onions (minced)
• 750 g tomatos (cut into small pieces)
• 1 tbsp balsamico vinegar
• 1 tbsp salt
• 2 tsp brown sugar

cheesy cream cheese filling

• 200 g cream cheese (plain)
• 150 g sour cream
• 140 g grated cheese
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 4 sage leaves (fresh or 1/2 tsp dried sage)

Kohlrabi layers

• 700 g kohlrabi (peeled and cut into 0,5 cm thick slices)
• 1 tsp salt

Homemade rustic tomato sauce

1. Heat the olive oil in a large skillet on medium high heat and cook the minced onions without coloring for 5 minutes until tender.

   Add the chunky cut tomatoes, salt, sugar and vinegar and let everything cook for about 10 minutes or until thickened. Dont forget to sitr the sauce from time to time otherwise it will get burned.

   Set aside and let it slightly cool.

Cheesy cream cheese filling

1. Stir all ingredients for the filling togehter with am mixer until creamy.

   About 4-5 minutes.

Kohlrabi layering

1. Cut the peeled kohlrabi into 0,5 cm thick slices.

   Put all slices into a large bowl and add the salt.

Assembling the Lasagna

1. Step 1: Start with one layer of kohlrabi slices

2. Step 2: Then add one layer of tomato sauce.

3. Step 3: Add one layer of the cheesy cream cheese filling and then start with step 1 all over again.

4. After you are finished with your last layer, which should be the cheesy cream cheese filling, add the rest of the grated cheese on top and put the casserole in the oven for 50 minutes.

5. Preheat your oven to 180°Celsius or 350°Fahrenheit

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The post Kohlrabi Lasagna with cheesy cream cheese layers appeared first on Two Sisters Living Life.

I love the seasons! There is so much to do and so many different seasonal vegetables and fruits to use. I mostly try to use my own grown vegetables or at least buy local products. Its not only because local organic products are better for my family, my conscious stays clear too.

Kohlrabi and Peas and why its good to grow your own food or buy local

The most important reason for me to use local or homegrown products is that I want a future for my kids, grand kids and the next generations coming.

The CO2 emissions is very low in local products because of the short way from the fields or glass houses to you. I’m growing my own ginger too which is the most easy thing to do and you don’t need a green thumb for being able to grow it ;-).

I don’t have a green thumb but I love my garden

I’m trying to grow my own vegetables for about 4 years and yes its not always a success but I get better with every year and am proud to say that I have grown my own sweet potatoes last year too which is a gardening milestone for me 🙂 .

This year we grow kohlrabi and peas too which have not been ready yet since my family and I live a little higher up on a small mountain. That means that everything gets ready a little bit later than everywhere else in Styria beecause of the temperature difference.

My mother is another excited gardener and contrary to me she is successful and knows what she is doing. She always shares her crop with me. Lately she surprised me with tender kohlrabi which she know I love very much 😉 .

Kohlrabi and Peas! My ultimate childhood dish.

My mother always cooked for us kohlrabi and peas in sour cream sauce when we where young. It was and is one of my all-time favourite dishes. Its a typical Austrian dish too that’s why you get it as a frozen convenience dish in all Austrian supermarkets . But you know how it is: There is nothing better than a dish cooked with a lot of love! Can’t beat that 😉 .

Why did I change that beloved dish when it holds so much memories?

I’m on the whole 30 diet which is in short words explained a diet where you exclude food with gluten, dairy, legumes and some more for 30 days . After these 30 days introduce 1 food group every 5 days. In these 5 days after introducing a food group your body will give you signs if it is ok with it or not.

That is simply the reason why and of course I’m a food experimentalist 😉 .

Kohlrabi and Peas with coconut milk and ginger: How to cook!

The amount of ingredients in my recipe is enough for 2 main dishes or sides 4 sides.

The beginning.

First of all we prepare and measure all the ingredients. That means peel and cut the kohlrabis, mince the onion and the the piece of ginger, pull the peas or measure some frozen peas. Measure the vegetable broth and coconut milk.

After the preparing and measuring take a medium size pan and heat 1 tablespoon of vegetable oil on medium heat.

Adding the vegetables.

Put the kohlrabi, onion and ginger into the pan and cook it on medium heat for 3-5 minutes without colouring.

Now we add the broth, lemon juice and coconut milk. If you have a very thick coconut milk you may add some more as the demanded amount.

Let everything simmer for about 10 minutes and stir occasionally. When the kohlrabi is almost ready to eat add the peas and let everything simmer for another couple of minutes or until the peas are tender.

Thick and creamy.

It is very important for me to have a thick and creamy sauce but some coconut milk brands are thinner and more milk like than others.

If this is the case I mix 1 teaspoon of arrow root starch or corn starch into a small amount of cold water and add this under constant stirring. I let everything boil up once again. The sauce will thicken up everything is perfect.

At last when my beloved Kohlrabi and peas are ready to eat and all the flavours explode in my mouth and I can’t stop eating right from the pan, I add 2 tablespoons of plain coconut yoghurt. The coconut yoghurt gives the dish a mild zesty unique flavour and adds some more creaminess to it.

Participating.

With this recipe Im participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Aus der Erde auf den Tisch” which means as much as : from the earth right onto the table 😉 .

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

Love and a lot of organic kohlrabis 😉 Nina

If you tried one of our recipes please tag us on instagram. We are more than happy to share your post in one of our stories!

You may also be interested in my traditional Austrian recipe for a horseradish soup!

Kohlrabi and Peas with coconut milk and ginger- vegan

This is a delicious vegan recipe for kohlrabi with peas. The coconut milk and ginger gives this dish a unique and powerful flavour. It is perfect as a side to meat and fish but also delicious as a main dish on its own.

• 3 kohlrabi (about 700g, peeled and cut into 0.5cm (1/4 inch) stripes)
• 1 kitchen onion (about 200g, finely minced)
• 1 cm ginger (peeled and finely minced)
• 1 tbsp coconut oil
• 1 lemon (juice)
• 250 ml coconut milk (full fat, I use Roi coconut milk)
• 100 ml vegetable broth
• salt and pepper (for seasoning)
• 150 g peas (frozen or fresh)
• 1 tbsp corn starch (optional)
• 2 tbsp plain coconut yoghurt

1. Heat the olive oil in a medium large deep pan on medium heat

   Put the kohlrabi, onion and ginger into the pan and cook for 2-3 minutes without colour

   Add the vegetable soup, coconut milk and lemon juice and cook for another 10 minutes until the kohlrabi stripes are almost done

   Add the peas and season with salt and pepper if neccesary

   Cook for another 5 minutes

   If your dish is already very creamy you don't need the corn starch but if you have a very thin sauce disolve the starch into 3 tbsp of cold water and add it to the dish

   Stir constantly so that there will be no lumbs and bring everything to a boil

   Before serving sitr in the coconut youghurt

   Enjoy

The post Kohlrabi and Peas with coconut milk and ginger appeared first on Two Sisters Living Life.