Kohlrabi and Beetroot Lasagna with Soft Goat Cheese

Main Dishes without Meat
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Ingredients for 10 portions
  • 10 Lasagne sheets, cooked
  • 400 g Beetroot, cooked, peeled
  • 400 g Kohlrabi, cooked, peeled
  • For the sauce
  • 500 g QimiQ Cream Base
  • 240 g Fresh goat cheese
  • 20 ml Olive oil
  • 60 g White bread crumbs
  • 15 ml Lemon juice
  • Salt
  • Black pepper, freshly ground
  • Ground nutmeg, ground
  • For the creamed kohlrabi
  • 400 g QimiQ Cream Base
  • 500 g Kohlrabi, peeled
  • 80 g Butter
  • 250 ml White wine
  • Salt
  • White pepper, freshly ground
  • 50 g Chives
Method
1.

For the sauce: whisk the goat cheese and the QimiQ Cream Base until smooth. Add the remaining ingredients, mix well and season to taste.

2.

Cut out circles from the cooked lasagna sheets to match the diameter of the kohlrabi and beetroot slices.

3.

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.

4.
For the creamed kohlrabi: fry the vegetables in butter. Douse with the white wine, reduce and cook until soft.
5.

Add the QimiQ Cream Base and season well.

6.
Bake the lasagna in a preheated oven at 180 °C for approx. 10 minutes.
7.

Arrange the lasagna on top of the creamed kohlrabi, sprinkle with the chives and serve.