Vegetable Lasagna with Kohlrabi

Pasta dishes are simply always delicious!

Cut the tomatoes crosswise, dip them briefly into boiling water, remove, rinse and skin them.

Then remove the stalks, cut them in half, remove the seeds and finely dice them.

Preheat the oven to 200 °C.

Rinse the basil, dry it, remove the leaves from the stems and chop them coarsely by hand.

Chop the olives. Peel the kohlrabi and cut into thin slices. Clean and rinse the zucchini and cut lengthwise into slices.

Steam the vegetable slices in a little salted water with the lid closed until al dente. When cooked, remove from the cooking water and set aside. Peel and finely dice the onion and garlic cloves.

Heat 1 tbsp. oil in a non-stick frying pan. Sauté the cubes in it, add the paradeis pulp and fry lightly, then extinguish with vegetable soup.

Season the paradeis sauce with salt, pepper and a pinch of nutmeg and let it boil once.

Clean the mushrooms, carefully grate or rinse them and cut them into slices.

Brush an ovenproof dish with 1 tbsp. oil. Spread out the give alternating with lasagna sheets, kohlrabi, tomato sauce, zucchini and mushroom slices and the basil leaves.

Continue in this way until all the ingredients are used up, with the tomato sauce as the last layer. Top with the Parmesan cheese and the chopped

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