184 Casseroles and savoury bakes
Settings: Step 7
Function: Combination mode/
Fanplus
Temperature: 165°C
Moisture: 95%
Duration:45-50 minutes
Shelf level: 1
Vegetable lasagne
7
Grease a baking dish with
butter. Place the
lasagne sheets, vegetable
mixture, tomato strips and
cheese in alternate layers. The
last layer should be vegetables
topped with cheese. Mix the
crème fraîche and egg yolk and
spread over the top. Place on
the rack and bake (see below for
settings).
1
Peel the kohlrabi and cut
off the woody end. Cut into
slices 2 mm thick and cut the
leaves into strips.
2
Melt 30 g butter in a pan
and allow the kohlrabi slices
and leaves to sweat in it. Season
with salt, pepper and nutmeg
and dust with fl our.
3
Add the milk and the cream.
Simmer for 10 minutes, then
pour into a bowl and allow to
cool.
4
Peel the shallots and chop
fi nely. Separate the chard
stems from the leaves and cut
into pieces 2 cm long. Melt the
rest of the butter in a pan and
allow the shallots and chard
stems to sweat in it.
5
Remove the central ribs from
the chard, cut the green
parts into broad strips, blanch,
rinse off with cold water and
drain. Mix the stems and leaves
with the kohlrabi.
6
Blanch the tomatoes. Skin
them, remove the seeds and
cut the fl esh into strips.
Serves 6–8
Ingredients:
12 sheets lasagne verde
Salt
4 kohlrabi, each 250 g
60 g butter
White pepper
Nutmeg
2–3 tbsp plainfl our
500 ml milk
250 ml double cream
2 shallots
500 g Swiss chard or leaf beet
300 g tomatoes
200 g grated Gouda
150 g crème fraîche
1 medium egg yolk
Butter for greasing
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