Open lasagna with green vegetables and Beemster goat cheese sauce

Open lasagna with green vegetables and Beemster goat cheese sauce

Main course. 4 persons. Preparation 60 min.


  • 1 zucchini
  • 400 g kohlrabi
  • 350 g green asparagus
  • 4 tbsp. olive oil extra virgin
  • 15 g butter
  • 15 g flour
  • 300 ml of milk
  • 125 g Beemster Goat cheese (slices)
  • 1 lemon (rinsed clean)
  • 350 g young capuchins (pot)
  • 4 sprigs of fresh oregano
  • 8 fresh lasagna sheets

Kitchen Stuff

  • grill pan
  • baking dish


  1. Preheat the oven to 100 °C. Set out 4 fireproof plates in advance. Cut the zucchini into ½-inch slices. Peel the kohlrabi and also cut into ½-inch slices. Halve the asparagus lengthwise. Drizzle the vegetables with 2 tbsp olive oil.
  2. Heat the grill pan without oil or butter and grill the vegetables in parts 8-10 min. per serving. Turn frequently. Put the grilled vegetables in the baking dish and keep warm in the oven.
  3. Heat the butter in a frying pan, add the flour and cook, stirring, for 3 min. Over low heat, add the milk in sprouts while stirring with a whisk. Simmer over low heat, stirring, for 2-3 min. Cut the slices of goat cheese into small pieces and mix into the sauce. Keep stirring until the cheese is melted. Grate the yellow zest of the lemon over it. Season the sauce with salt and pepper and keep warm over low heat.
  4. Meanwhile, heat the capuchins in a saucepan. Squeeze the lemon and mix 2 tbsp. lemon juice with the rest of the oil and season with (freshly ground) salt and pepper. Remove the leaves from the sprigs of oregano.
  5. Meanwhile, cook the lasagna sheets for 3 min and drain. Remove the warm plates and the grilled vegetables from the oven. Mix half of the lemon dressing into the vegetables. Drain the capuchins and mix in the rest of the dressing.
  6. Place a lasagna sheet on 4 plates and spread half of the béchamel sauce on top. Spread half of the kohlrabi and zucchini slices over that and spoon some capuchins on top. In this way, make another layer on each plate with the rest of the previously used ingredients. Sprinkle the open lasagna with the oregano leaves and top with the asparagus. Serve immediately.

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