Cabbage Stalk Lasagna

Rating: 3.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Béchamel sauce:


Blanch the whole cabbage stalks together with the leaves in sufficient salted water for two minutes. Carefully lift out and drain on a kitchen towel.

Peel and chop the shallot. Sauté in olive oil until golden. Add the tomato puree and fry briefly. Add the tomatoes and cook on low heat for about ten minutes. Season the sauce with salt and pepper. Chop the parsley and add.

For the béchamel sauce, melt the butter and sauté the flour for a minute. Slowly add the milk, stirring vigorously, and bring to the boil. Lightly simmer the sauce for two to three minutes. Now fold in the Sbrinz. Season to taste with salt, pepper and freshly grated Muskt.

Grease a baking dish with butter. Spread the bottom with cabbage stems. Pour half of the tomato sauce over it. Cover with cabbage stems and spread the remaining tomato sauce evenly on top. Finish with vegetables. Pour the béchamel sauce on top.

Meanwhile, bake the cabbage stems lasagna in the oven heated to 220 degrees on the second rack from the bottom for about thirty minutes.

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