As already mentioned, my kohlrabi is all about ready for harvest out in the garden. After making this dish, I am down to my last kohlrabi plant... so not many more kohlrabi recipes to come for this spring. I generally love lasagna and veggie lasagna, but this dish forgoes the noodles completely, instead using thin-sliced al dente kohlrabi layered with some spiced up Mama Matson sauce, mozzarella, and local goat cheese for a different take on a lasagna-esque dish, a Kohlrabagna if you will... Let's be honest, when large quantities of sauce and cheese are involved, it's hard to go wrong.
-2-3 kohlrabi stems, peeled and thinly sliced
-kohlrabi greens and their stems, chopped finely and seperated
-2-3 c marinara sauce
-4 oz goat cheese
-1/2 c milk or half & half
-chopped fresh herbs, such as parsley, chives or garlic chives
-2 c mozzarella cheese
->Preheat oven to 425 degrees.
Bring salted water to a boil in a medium sauce pan and cook sliced kohlrabi until al dente.
Meanwhile, bring your marinara sauce to a simmer and add chopped stems of kohlrabi leaves as well as any other spices or veggies you like to add in order to spice up your sauce.
Beat the goat cheese, egg and milk together and stir in chopped kohlrabi leaves as well as chopped fresh herbs.
Bake for about 20-30 minutes or until top is golden and bubbly.
~*TIP: Make this same recipe with any number of layered vegetables depending on what is in season. I can't wait to try it with layered summer squash or eggplant this summer. You could also add layers of lasagna noodles, but I don't think they're necessary. *~