Preheat the oven to 190 °C. Cut the top and base of the celery and peel away the skin.
Cut one of the celery roots into thin slices, same as the lasagna sheets, and the second one into small cubes; place them in 2 different bowls of cold water acidulated with the lemon juice. Boil the chopped diced celery for 15 minutes until just tender, then remove with a slotted spoon and blend with a hand blender or a food processor with the butter, crushed black pepper, MAGGI Less Salt Chicken Stock cubes and cream until smooth with a very creamy puree texture.
Boil the celery slices for 10 to 12 minutes until soft but still holding a good shape. Drain the slices carefully so that they stay intact.
Spread half the celeriac puree over the base of a shallow ovenproof dish and cover with half the celeriac slices. Repeat these layers, and then sprinkle the grated parmesan over the surface. This dish can be prepared to this point in advance and chilled until ready to serve.
To serve, bake in the oven for about 15 minutes or until golden brown on top.
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