Italian Sausage Kohlrabi Bake

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90 MIN
8 SERVING
Medium

PROTEIN

270g

CARBS

115g

CALORIES

4663kcal

SUGAR

51g

cholesterol

4805mg

FAT

180g

Ingredients

Serving

kohlrabi ( 5 kohlrabi bulbs, peeled and thinly sliced )

2 cup

italian sausage ( more info in step 6 )

455 g

baby spinach ( roughly chopped (about 4 cups) )

5 oz

marinara sauce ( homemade or a jar of prepared(no sugar added) )

2 cup

heavy cream

1 cup, whipped

whole milk ricotta cheese

1 , 1/2 cup

shredded mozzarella cheese ( divided )

1 , 1/2 cup

egg

1 medium

provolone cheese

12 slice (1 oz)

olives ( sliced )

1/4 cup

Italian Sausage Kohlrabi Bake

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Instructions

Step 1

Preheat oven to 400 degrees.

Step 2

Lightly grease a 9x9 pan with olive oil.

Step 3

In a bowl, mix together the marinara and heavy cream. Set aside.

Step 4

In a separate bowl, mix together the ricotta, 1 cup of mozzarella, and the egg. Set aside.

Step 5

In a large sauté pan, add a few tablespoons of olive oil and toss in the spinach. Cook until wilted and dark green.

Step 6

On the bottom of the 9x9 pan, puzzle together a layer of kohlrabi slices in a single layer. It helps to cut some slices in half for more full coverage. See notes below for layering instruction.

Step 7

Once layered in the pan, cover with foil and bake for 50-60 minutes until kohlrabi is tender.

Step 8

Remove from oven and let rest 15-20 minutes before serving.

Proceed with layering as follows:

4 slices of provolone
All of the wilted spinach
1/2 of the browned sausage
1/2 of the ricotta mixture
1 cup marinara cream sauce
Another layer of kohlrabi
4 provolone slices
All of the olives
The last half of the sausage
The last half of the ricotta mixture
1 cup marinara cream sauce
Another layer of kohlrabi
4 provolone slices
The last of the marinara cream sauce
Top with 1/2 cup shredded mozzarella

Notes: Make this recipe in half if desired and use a loaf pan instead.

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Kohlrabi is the alien vegetable of the cruciferous veggie world. Don’t let that scare you though. It has a strange look but has a very mild taste with many uses. Kohlrabi is a bulb vegetable that grows above ground and can easily be used as a noodle substitute as well as diced into stews, stirs fry, or other meals for variety. Using spiralized or sliced squash of various kinds in place of noodles is fairly well known as a low carb substitute and kohlrabi can also be spiralized or sliced with a mandolin to create faux noodles as well. In this instance, I’ve used thinly sliced kohlrabi to create a layered bake that is a bit like a creamy lasagna.

Uniquely flavored kohlrabi has a light licorice scent to it. Its mild essence is a perfect flavor complement to Italian style dishes. Thinly sliced and used as the noodle layer in a creamy style bake is a perfect low carb use for this unconventional vegetable. The outer skin is quite fibrous so you’ll want to peel it well, slice off the ends and its leaf stems, and then thinly slice it to about an eighth inch thick for the best results. Once baked, this crazy looking vegetable has the consistency of a perfect lasagna noodle with just the right texture and bite.

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