Recipe: Sour Cream Lasagna with Kohlrabi

This lasagna is so delicious.  The sour cream sauce screams with flavour from the olives and parmesan cheese.  The tomatoe sauce balances the dish with lots of oregano, parsley and basil.  My husband and daughter don't like olives but they loved this dish. 

The Marble Jack cheese even worked well on this when I wasn't sure it would.  I didn't have any Mozzerella so had to improvise and I was pleasantly surprised at how well these flavours worked together.

I was trying to think of a clever way to use the Kohlrabi from my CSA and decided to blend it into the tomatoe sauce for the lasagna.  My neighbour had given me some of her home made sour cream (which tasted amazing) and I used it in this recipe.  Like all lasagna's there's quite a few steps here, but it keeps for many meals, or if your family will be eating a different times that evening.

SOUR CREAM LASAGNA WITH KHOLRABI
adapted from All Recipes

1 (8 ounce) package lasagna noodles
1 lb ground turkey
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
3/4 cup grated Parmesan cheese
1/2 cup chopped pitted green olives
2 teaspoons salt
1/4 teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided (or Marble Jack which I used)

Preheat oven to 375 degrees F (190 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.

Heat a large skillet over medium-high heat, stir in the garlic,l and cook until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.

Chop the kohlrabi into 1" chuncks and boil in salted water until soft, about 20 minutes.  Drain water and blend in a food processor until smooth.  Add to tomatoe mixture.

Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.

To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.

Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

 

Printable Recipe

 

Enjoy!

 

from the book "Big and Little"

by Joe Kaufman

1966, Golden Press

I got this book from our local library.