Kohlrabi lasagne with spinach and tomatoes

Name: Kohlrabi lasagne with spinach and tomatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 1/2 packs (à 450 g) deep-frozen leaf spinach (portionable); 20 g Sunflower seeds; 3 Kohlrabi (about 300 g each); 1 Onion; 2 Garlic cloves; 50 g Butter; 50 g Flour; 1/2 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp 'pepper; 4 Tomatoes; 150 g Gouda cheese; 7-10 Tbsp Sage

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 1/2 packs (à 450 g) deep-frozen leaf spinach (portionable)
20 g Sunflower seeds
3 Kohlrabi (about 300 g each)
1 Onion
2 Garlic cloves
50 g Butter
50 g Flour
1/2 l Milk
7-10 Tbsp Salt
7-10 Tbsp 'pepper
4 Tomatoes
150 g Gouda cheese
7-10 Tbsp Sage

Directions

1
Defrost the spinach according to the package instructions. Roast sunflower seeds in a pan without fat until golden brown. Peel kohlrabi and cut into thin slices. Cook in boiling salted water for about 2 minutes.
2
Quench in cold water and let it drain. Peel onion and garlic and cut into small cubes. Melt the fat in a pot and fry the onion and garlic until transparent. Dust with flour and sauté while stirring.
3
Stir in milk, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper. Wash, clean and slice the tomatoes. Drain spinach well and cut into small pieces. Grease a casserole dish (approx. 20 x 30 cm) and line with approx. 1/3 of the kohlrabi slices.
4
Alternately layer spinach, tomatoes and other kohlrabi slices, finishing with tomato slices. Pour béchamel sauce over them. Sprinkle with sunflower seeds. Grate cheese on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes.
5
Remove the lasagne and garnish with sage.