Savoy Cabbage Lasagna

Summary

Ingredients

• 500 g savoy cabbae
• salt and pepper
• 2 onions)
• 1 clove garlic
• 50 g butter
• 60 g flour
• 750 ml milk
• 200 g whipped cream
• 3 teaspoons capers
• Parmesan, grated
• 500 g minced meat, mixed
• Paprika powder, noble sweet
• 200 g pizza tomatoes
• 2 tablespoon tomato ketchup
• 150 g lasane plate (s)
• nutmeg
• 300 g mozzarella

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Instructions

1. Clean the savoy cabbage, cut into leaves and wash. Then briefly blanch in boiling salted water. Then lay out on a dry kitchen towel, season with salt and pepper.
2. Peel and finely dice the onions and garlic. Sweat half of it in 25 g of heated butter. Dust with flour, toast briefly and deglaze with milk and cream. Simmer for about 5 minutes on a mild heat, then fold in capers and some parmesan. Season with salt, pepper and caper stock, leave to cool.
3. Sweat the remaining onions and garlic in the remaining fat. Add the minced meat and fry. Season with salt, pepper and paprika. Stir in the tomatoes and tomato ketchup.
4. Grease a baking dish and pour in some of the sauce. Cover with a layer of lasagne sheets. Spread some more sauce, some savoy cabbage leaves, nutmeg and some minced meat on top. Continue layering until all the ingredients have been used up. Cut the mozzarella into slices and cover the surface with it.
5. Bake the lasagna in a preheated oven at 175 ° C for approx. 50 - 60 minutes until golden brown. Serve immediately.