🍽️ Wild Herb Lasagna

Name: Wild Herb Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: 8 lasagna sheets; 2 spring onions; 100 g wild herbs (sorrel, watercress, young stinging nettles... , or frozen garden herbs); chili powder; 1 tsp mustard; 2 tbsp lemon juice; 1 tbsp oil; salt; pepper (from the mill); 4 carrots; 0.5 cucumber; 1 kohlrabi; 4 stalks celery; 0.5 bunch chives; 1 shallot; 1 garlic clove; 100 g quark; 2 tbsp whipping cream; salt; pepper (from the mill)

727 kcal · 30 min · 4 servings

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Ingredients

8 lasagna sheets
2 spring onions
100 g wild herbs (sorrel, watercress, young stinging nettles... , or frozen garden herbs)
chili powder
1 tsp mustard
2 tbsp lemon juice
1 tbsp oil
salt
pepper (from the mill)
4 carrots
0.5 cucumber
1 kohlrabi
4 stalks celery
0.5 bunch chives
1 shallot
1 garlic clove
100 g quark
2 tbsp whipping cream
salt
pepper (from the mill)

Instructions

1. Bring water with salt to a boil.
2. Cut the lasagna sheets in half crosswise.
3. Cook the pasta for approx. 8 minutes until al dente (or follow package instructions).
4. Clean the spring onions and cut them into pieces.
5. Roughly chop the remaining herbs.
6. Mix the pasta, spring onions, and herbs with chili, mustard, lemon juice, and oil.
7. Season the mixture with salt and pepper.
8. Place the herb mixture onto the lasagna sheets.
9. Stack the sheets on top of each other.
10. Serve the lasagna.
11. Wash or clean the vegetables.
12. Cut the carrots, cucumber, and kohlrabi into strips.
13. Cut the celery into pieces.
14. Wash the chives and cut them into small rings.
15. Peel the shallot and the garlic.
16. Finely dice the shallot and the garlic.
17. Mix the quark, cream, chives, shallot, and garlic.
18. Season the dip with salt and pepper.
19. Arrange the vegetables and the dip together on the plate.

Nutrition per serving

kcal: 727
Protein: 31 g · Fett/Fat: 14 g · Carbs: 116 g