Winter Chestnut Lasagna

For the wintery chestnut lasagna, peel the potatoes and cut them into slices or cubes, as well as the kohlrabi, celery and/or carrots.

Cut the young onions into fine rings.

Heat the butter and vegetable oil in a pan, add the onions and sauté briefly until light. Then add the vegetables and sauté everything.

Pour in enough vegetable soup to just cover the vegetables and sauté for a few minutes, but do not cook completely.

Season with celery salt, pepper as well as chili to desired spiciness. Remove from heat and stir in the fresh cress.

Cut the cooked chestnuts in half if necessary and mix in.

In the meantime, preheat the oven to 180 °C.

Melt the butter in a saucepan, stir in the flour and slowly add the milk, stirring repeatedly, until you have a nice creamy béchamel sauce.

Stir in the freshly grated horseradish and season with salt, pepper and nutmeg.

Grease a suitable dish well with butter. Pour a little bechamel, spread it and put a layer of lasagna sheets. Put some vegetables on top, pour some bechamel and cover again with lasagne sheets. Repeat until everything is used up, finishing with lasagna sheets and topping the chestnut lasagna with bechamel sauce.

Mix the parmesan with the breadcrumbs and sprinkle on top.

Top with a few knobs of butter and bake the winter chestnut lasagna in a hot oven for 30-40 minutes until golden brown.

Preparation Tip:

Serve with the winter chestnut lasagna salad.

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