Cut the savoy cabbage into individual leaves. Blanch in boiling water for about 3 minutes, rinse in ice water.
For the stock, add approx. 400 ml of water with vegetable stock, add oregano, pepper and nutmeg, after boiling a dash of milk.
Chop the onions into small pieces. Grate the zucchini and carrots with a fine julienne grater. Fry the onions in a pan in a little olive oil until translucent, add the carrots, fry for about 2 minutes over high heat, add some grained vegetable stock, nutmeg and pepper, fry again for 1 minute. Remove the pan from the heat and place the vegetables in a bowl. Like that, heat a little olive oil in the pan, add the zucchini and toss, after 1 minute again add some grained vegetable stock, pepper and nutmeg and after another minute remove from the heat. Put the zucchini in the bowl with the carrots and onions. Mix everything together and let cool down. Chop the parsley and mix in, also mix in the grated cheese.
Coat a baking dish with oil. Spread a layer of savoy cabbage leaves in it. Put a layer of the vegetable mixture on top, then again savoy cabbage leaves, again vegetable mixture, etc. until the vegetable mixture is used up. As the last layer only savoy cabbage leaves. Preheat the oven to 150 degrees. Pour the stock over the savoy cabbage lasagna, put the pan in the oven and switch back to 125 ° convection. Often pour the stock from the mold over the top layer of savoy cabbage so that it doesn`t dry out. A cooking time of approx. 80 minutes is ideal; If you are in a hurry, you can of course shorten the cooking time by using higher temperatures.
This dish can also be varied by choosing the higher-calorie variant: instead of the stock made from water, vegetable stock and milk, you can of course add a cream sauce or a bechamel.
The dish tastes great without a side dish, but also delicious with pasta or potatoes.
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