Wonderful Pointed Cabbage and Carrot Lasagna with Sage and Nutmeg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pointed cabbage
- 500 g carrot (s)
- 1 teaspoon sage, dried
- 1 clove garlic
- 50 g butter
- 1 tablespoon butter
- 2 tablespoon flour
- 500 ml vegetable stock
- 100 ml cream
- 250 g lasane plate (s)
- 2 tablespoon parmesan, grated
- 4 tablespoon Gouda cheese, grated
- salt and pepper
- nutmeg
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Wash the pointed cabbage, quarter and cut into strips. Peel and roughly grate the carrots. Blanch the cabbage and carrots in boiling water for 2 minutes, drain well. Peel garlic and chop finely. Melt the butter in a pan. Steam the vegetables with garlic and sage in the butter for 5 minutes. Season with salt, pepper and nutmeg.
- For the sauce, melt the butter and gradually stir in the flour. Then carefully add the broth while stirring. Simmer until creamy, add the cream, season with pepper and nutmeg.
- It is essential to pre-cook the lasagne sheets in salted water. Grease the lasagne dish with butter, fill alternately with pasta plates, vegetables and sauce. Be sure to finish with sauce. Sprinkle with the two types of cheese, sprinkle with a little sage to garnish (fresh sage leaves are also welcome).
- Bake in the preheated oven at 200 ° C top / bottom heat (convection 180 ° C) for about 15 minutes.
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