Kohlrabi Quinoa Lasagna
by Tavolino
A light, healthy alternative to classic lasagna, where kohlrabi slices replace the pasta sheets and a savory quinoa-minced meat filling provides protein.
Ingredients
- Kohlrabi 3 medium
- Carrots 3
- Onions 2
- Garlic clove 1
- Vine tomatoes 4
- Ground beef 200 g
- Quinoa 100 g
- Agave syrup 2 tsp
- Tomato paste 4 tbsp
- Light shredded cheese 70 g
- Salt as needed
- Herbal salt as needed
- Pepper as needed
- All-purpose vegetable seasoning as needed
- Oil for frying
Preparation
- 1
Peel the kohlrabi, cut into even slices, and cook in salted water for 5-10 minutes until al dente, then drain and set aside.
- 2
Bring the quinoa to a boil in 250 ml of water with 2 tsp of tomato paste and 2 tsp of agave syrup, then simmer until the liquid is completely absorbed.
- 3
Finely dice the onions, carrots, and tomatoes, and press the garlic clove.
- 4
Sauté the onions, carrots, and garlic in a pan with a little oil.
- 5
Add the ground beef, season with salt, pepper, and all-purpose vegetable seasoning, and brown until crumbly.
- 6
Stir in the diced tomatoes and 2 tbsp of tomato paste and let simmer for a few minutes.
- 7
Mix the cooked quinoa into the meat and vegetable mixture.
- 8
In a casserole dish, layer the kohlrabi slices and the quinoa-meat mixture alternately.
- 9
Sprinkle the casserole with the light shredded cheese.
- 10
Bake in a preheated oven at 180 °C (convection) for approx. 25 minutes until golden brown.