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 cream
  • 500 g QimiQ Sauce Base
  • 240 g Goat cream cheese
  • 20 ml Olive oil
  • 60 g White bread crumbs
  • 15 ml Lemon juice
  • Salt
  • Black pepper, freshly ground
  • Nutmeg, ground
  • For the creamed kohlrabi
  • 400 g QimiQ Sauce Base
  • 500 g Kohlrabi , peeled
  • 80 g Butter
  • 250 ml White wine
  • Salt
  • White pepper, freshly ground
  • 50 g Chives
Method
1.
For the cream: whisk the goat cheese and the QimiQ Sauce Base until smooth. Add the remaining ingredients, mix well and season to taste.
2.
From the cooked lasagna sheets cut out circles 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 cream alternately, finishing with a layer of cream.
4.
For the creamed kohlrabi: fry the vegetables in butter. Douse with the white wine, reduce and cook until soft.
5.
Add the QimiQ Sauce Base and season well. Sprinkle with chives before serving.
6.
Bake the lasagna in a preheated oven at 350 °F for approx. 10 minutes.
7.
Arrange the lasagna on top of the creamed kohlrabi and serve.