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🍝 Savoy Cabbage Lasagna

325 kcal · 30 min · 4 servings

Ingredients

• 600 g small savoy cabbage (1 small savoy cabbage)
• 2 medium onions
• 350 ml classic vegetable broth
• 1 tsp dried thyme
• 0.5 tsp fennel seeds
• 250 g small tomatoes (5 small tomatoes)
• 1 clove garlic
• 2 tbsp olive oil
• 400 g pizza tomatoes (can; drained weight)
• salt
• pepper
• paprika powder (rose spicy)
• 100 ml milk (1.5% fat)
• 1.5 tbsp spelt wholemeal flour
• 3 tbsp grated Emmental cheese
• nutmeg
• 12 whole grain lasagna sheets (no pre-cooking)

Instructions

1. 1. Thoroughly rinse the savoy cabbage under running water.
2. 2. Remove the tough central rib and cut the leafy greens in half lengthwise.
3. 3. Cut the savoy cabbage halves into thin, narrow strips.
4. 4. Peel the papery skin off the onions.
5. 5. Take one of the onions and slice it into thin strips.
6. 6. Pour 100 milliliters of vegetable broth into a pot and bring it to a boil.
7. 7. Add thyme, fennel seeds, the savoy cabbage strips, and the onion strips to the boiling broth.
8. 8. Simmer the vegetables gently under a lid over low heat for about 15 minutes.
9. 9. Rinse the tomatoes thoroughly in the meantime.
10. 10. Cut out the hard stem ends of the tomatoes in a wedge shape.
11. 11. Slice the cored tomatoes into even slices.
12. 12. Peel the garlic cloves and chop them finely.
13. 13. Halve the remaining onion and dice it into small cubes.
14. 14. Heat one tablespoon of olive oil in a second pot.
15. 15. Add the chopped garlic and onion cubes to the hot oil.
16. 16. Sauté the vegetables under a lid over low heat for 5 minutes.
17. 17. Add the pizza tomatoes (small, firm tomatoes) to the onion mixture.
18. 18. Let the sauce come to a brief boil.
19. 19. Season the tomato sauce with salt, pepper, and paprika powder.
20. 20. Let the sauce cool down slightly before using it further.
21. 21. Pour the remaining olive oil and the remaining vegetable broth into a third pot.
22. 22. Bring the mixture to a boil in this pot.
23. 23. Whisk milk and flour together in a separate bowl until no lumps remain.
24. 24. Slowly stir the milk-flour mixture into the hot broth-oil mixture while stirring continuously.
25. 25. Let the sauce come to a boil again to thicken.
26. 26. Stir two tablespoons of grated cheese into the hot liquid.
27. 27. Let the cheese melt completely over low heat.
28. 28. Season the cheese sauce with salt and pepper.
29. 29. Grate a little fresh nutmeg into the sauce.
30. 30. Spread half of the tomato sauce into a rectangular baking dish (approx. 20x28 cm).
31. 31. Place a layer of lasagna sheets flat onto the tomato sauce.
32. 32. Spread one-third of the cheese sauce evenly over the lasagna sheets.
33. 33. Add half of the sautéed savoy cabbage over the cheese sauce.
34. 34. Place another layer of lasagna sheets on top.
35. 35. Pour the remaining tomato sauce over the new lasagna layer.
36. 36. Place a third layer of lasagna sheets on top.
37. 37. Spread the remaining one-third of the cheese sauce on the sheets.
38. 38. Add the remaining savoy cabbage on top.
39. 39. Cover the lasagna with a final layer of lasagna sheets.
40. 40. Spread the remaining cheese sauce evenly over the top layer.
41. 41. Arrange the prepared tomato slices on the cheese sauce.
42. 42. Sprinkle the remaining grated cheese over the top.
43. 43. Season the surface once more with a little pepper.
44. 44. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
45. 45. Bake the savoy cabbage lasagna in the preheated oven for about 45 minutes until golden brown.

Nutrition per serving

• kcal: 325
• Protein: 16 g · Fett/Fat: 10 g · Carbs: 39 g