Lasagna with Swiss Chard and Kohlrabi
Ingredients
- For the lasagna
- 400 grams precooked Lasagne noodle (finished product)
- 800 grams Swiss chard
- 8 ripe Plum tomato
- 2 small Kohlrabi
- salt
- freshly ground peppers
Preparation steps
Rinse the chard, cut off the stem and set aside. Peel the kohlrabi and cut into thin slices. Rinse the tomatoes and cut lengthwise into thin strips. Cut the chard stems into 3 cm (approximately 1 inch) thick slices and blanch in boiling salted water for 6-8 minutes, then drain. Blanch the kohlrabi slices for about 5 minutes in boiling salted water and drain. Blanch the chard leaves for 30 seconds and drain on paper towels.
For the bechamel, melt the butter in a pot. Sprinkle with the flour and stir until well combined. Gradually pour in the milk while stirring. Bring to a boil and cook briefly until thickened. Remove from the heat and season with salt, pepper and nutmeg.
Coat a baking dish with butter and cover with 2-3 sheets of lasagna. Layer the tomatoes, chard leaves and stalks and kohlrabi. Sprinkle with parmesan and cover with bechamel. Continue in this manner until all ingredients are used up, ending with bechamel sauce and parmesan. Bake in a preheated convection oven at 200°C (approximately 400°F) for about 30-40 minutes, until golden brown. Serve immediately.
