Ingredients
For 10 portions
10
Lasagne sheets, cooked
400g
Beetroot, cooked, peeled
400g
Kohlrabi, cooked, peeled
For the sauce
500g
QimiQ Cream Base
240g
Fresh goat cheese
20ml
Olive oil
60g
White bread crumbs
15ml
Lemon juice
Salt
Black pepper, freshly ground
Ground nutmeg, ground
For the creamed kohlrabi
400g
QimiQ Cream Base
500g
Kohlrabi, peeled
80g
Butter
250ml
White wine
Salt
White pepper, freshly ground
50g
Chives
Preparation
For the sauce: whisk the goat cheese and the QimiQ Cream Base until smooth. Add the remaining ingredients, mix well and season to taste.
Cut out circles from the cooked lasagna sheets to match the diameter of the kohlrabi and beetroot slices.
In a prepared baking dish, layer the lasagna circles, the beetroot and kohlrabi slices and the goat cheese sauce alternately, finishing with a layer of sauce.
- For the creamed kohlrabi: fry the vegetables in butter. Douse with the white wine, reduce and cook until soft.
Add the QimiQ Cream Base and season well.
- Bake the lasagna in a preheated oven at 180 °C for approx. 10 minutes.
Arrange the lasagna on top of the creamed kohlrabi, sprinkle with the chives and serve.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.