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🍝 White Cabbage Lasagne

441 kcal · 30 min · 4 servings

Ingredients

• 2 tomatoes
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 400 g chunky tomatoes (can)
• 1 tbsp balsamic vinegar
• salt
• pepper
• 2 carrots
• 150 g celeriac
• 1 small stalk leek
• 200 g cauliflower
• 200 g white cabbage
• 12 whole wheat lasagna sheets
• 100 g grated Emmental
• 50 g grated mozzarella

Instructions

1. 1. Score the tomatoes in a cross shape.
2. 2. Pour boiling water over them.
3. 3. Shock them in cold water immediately.
4. 4. Peel the tomatoes and remove the core.
5. 5. Dice the flesh finely.
6. 6. Peel the onion and garlic.
7. 7. Chop them finely.
8. 8. Heat oil in a pot.
9. 9. Sauté the onion and garlic over medium heat for 2 minutes until translucent.
10. 10. Add the tomatoes.
11. 11. Let the sauce simmer for about 10 minutes over low heat.
12. 12. Add the tomato cubes.
13. 13. Season the sauce with balsamic vinegar, salt, and pepper.
14. 14. Peel the carrots.
15. 15. Clean the celery.
16. 16. Dice both finely.
17. 17. Wash the leek.
18. 18. Clean it.
19. 19. Slice it into thin rounds.
20. 20. Wash the cauliflower.
21. 21. Break it into small florets.
22. 22. Remove the outer leaves and core from the white cabbage.
23. 23. Cut the white cabbage into strips.
24. 24. Spread some tomato sauce on the bottom of the baking dish.
25. 25. Place about 3 lasagna sheets on top.
26. 26. Distribute about one-third of the vegetables over the sheets.
27. 27. Add some tomato sauce.
28. 28. Layer another sheet of pasta.
29. 29. Repeat layering the vegetables, sauce, and lasagna sheets.
30. 30. Finish with vegetables.
31. 31. Sprinkle the cheese on top.
32. 32. Bake the lasagna in the preheated oven at 180 °C (convection 160 °C; gas mark 2–3) for about 45 minutes until golden brown.

Nutrition per serving

• kcal: 441
• Protein: 23 g · Fett/Fat: 15 g · Carbs: 52 g