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.
Course: Main Course
Cuisine: Italian, vegetarian
Keyword: kohlrabi, lasagna, veggies
casserole dish 25cmx25cm
Homemade Tomato Sauce
2tbspolive oilextra virgin
750gtomatoscut into small pieces
cheesy cream cheese filling
4 sage leavesfresh or 1/2 tsp dried sage
700gkohlrabipeeled and cut into 0,5 cm thick slices
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
Stir all ingredients for the filling togehter with am mixer until creamy. About 4-5 minutes.
Cut the peeled kohlrabi into 0,5 cm thick slices. Put all slices into a large bowl and add the salt.
Assembling the Lasagna
Preheat your oven to 180°Celsius or 350°Fahrenheit
Prepare a small square casserole 25cmx25cm with olive oil
Step 1: Start with one layer of kohlrabi slices
Step 2: Then add one layer of tomato sauce.
Step 3: Add one layer of the cheesy cream cheese filling and then start with step 1 all over again.
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.