Lasagna with Savoy Cabbage, Minced Meat and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g savoy cabbae
- salt and pepper
- 1 large onion (s)
- 500 g minced meat (mixed)
- 50 g bacon (diced)
- 1 teaspoon mustard
- 3 tablespoon butter
- 3 tablespoon flour
- 300 ml milk
- 1 packet quark (herb cream)
- nutmeg
- 4 beefsteak tomato (s)
- 125 g sheep cheese
- 1 package lasagne plate (s) (without pre-cooking)
- 1 clove garlic
- 1 tablespoon tomato paste
- thyme
- oregano
- Paprika powder, noble sweet
- 1 shot red wine
Print Recipe
Pin Recipe Instructions
- Cut the savoy cabbage into strips and blanch in salted water for approx. 3 minutes. Put in a sieve and collect 1/4 l of the cooking water.
- Dice the onion and fry in oil with the bacon. Add a hack. Season with salt (sparingly), pepper and paprika powder and add a little mustard and tomato paste, crushed garlic clove, thyme and oregano. Deglaze with a dash of red wine, bring to the boil briefly, season to taste if necessary. Take it off the plate.
- Cook a white sauce from the butter, flour, the cabbage water and the milk. Stir in the herb quark and add a little nutmeg.
- Cut or crumble the sheep`s cheese into small cubes.
- Cut the tomatoes into slices.
- Fold half of the quark sauce into the savoy cabbage.
- Grease a lasagne dish and layer in the pasta sheets, savoy cabbage, minced meat, tomato slices and cheese. Cover the last layer of pasta with the quark sauce and put the lasagne in the non-preheated oven, bake for about 45 minutes at 200 degrees.
- Since the herb quark and sheep`s cheese bring a lot of salt, salt should be used sparingly overall. If you like it particularly soy, you can increase the amount for the herb quark sauce accordingly and layer part of the sauce with it.
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