Turnip Lasagna

Ingredients for 4 servings
• 800g Rutabaga
• 3 shallots (about 60 g)
• 1 leek 60g butter
• 1 bay leaf
• Salt, Pepper
• 30 g flour
• 500 ml milk
• 6 stalks of parsley
• 200 g scamorze cheese - nutmeg
• 3 tsp lemon juice
• 9 lasagna sheets

Addition: fat for the mold

Time: 40 min plus cooking time 30 minutes

Preparation

1. The turnip peel and cut into 1 cm thick slices. Dice the shallots finely. Leek clean and cut diagonally the white and light green parts into 2 cm thick slices.

2. Sauté shallots and leeks in 20g hot butter in a wide pan. The rutabaga and fill up with 500 ml of water. Laurel and season with salt and pepper. Cover and cook 10 minutes. Leek and rutabaga with a slotted spoon from the pot, let cool. Fond boil to 250 ml.


3. The rest of the melted butter. The flour Stir and sauté 2 minutes. Milk and turnip Fond pour with vigorous stirring and cook over medium heat 10 minutes. Remove bay leaf. Pluck parsley leaves and chop finely. Scamorze cheese coarse grinds. Stir 150 g Scamorze cheese and parsley into the sauce and season with salt, pepper, nutmeg and lemon juice.

4. An ovenproof dish (20 x 30 cm) to fat and spread the floor with cheese sauce. Give 3 lasagna sheets side by side into the mold and cover with half the turnips and leeks. Sauce on it and give evidence plates with another 3 lasagne. Spread the remaining vegetables on and finish with 3 lasagna sheets. Spread the remaining sauce on smooth and sprinkle with the remaining cheese.

5. Bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) and cook on the second shelf from the bottom for 30 minutes.

Tip: Scamorze: The smoked Italian specialty cheese is a blast. Your next of kin, the mozzarella, faded in their presence because Scamorze has a wonderfully strong-piquant taste. She gets by beech wood smoke, in which it matures gently to completion. By the way: Who gets no Scamorze cheese, can also take a spicy mountain cheese to Swede lasagna.

Nutritional information per serving: 609 kcal
• 26 g protein
• 34 g fat
• 46 g carbohydrates