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🍽️ Cabbage and Minced Meat Lasagna

658 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 1 clove garlic
• 4 tbsp olive oil
• 500 g minced beef
• 2 tbsp tomato paste
• 1 can peeled tomatoes (425 ml)
• 1 bay leaf
• 100 ml beef stock
• salt
• pepper
• 750 g savoy cabbage
• 1 onion
• 25 g butter
• 30 g wheat flour Type 1050
• 500 ml milk (1.5% fat)
• nutmeg
• 100 g parmesan
• 350 g whole grain lasagne sheets (no pre-cooking)

Instructions

1. 1. Wash the soup vegetables and cut them into very small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Heat two tablespoons of olive oil in a frying pan.
4. 4. Fry the minced meat in it until crumbly.
5. 5. Add the vegetable cubes, the garlic, and the tomato paste to the pan.
6. 6. Sauté the mixture briefly.
7. 7. Crush the tomatoes slightly.
8. 8. Add the tomatoes, the bay leaf, and the beef stock to the minced meat.
9. 9. Lightly salt and pepper the mixture.
10. 10. Let everything simmer for about 30 minutes, stirring occasionally.
11. 11. Remove the bay leaf.
12. 12. Taste the minced meat mixture again and adjust seasoning.
13. 13. Clean the savoy cabbage and wash it.
14. 14. Cut the savoy cabbage into strips.
15. 15. Peel the onion and chop it finely.
16. 16. Sauté the onion cubes in the remaining olive oil until translucent.
17. 17. Add the well-drained savoy cabbage to the onion.
18. 18. Simmer the cabbage over medium heat for about 10 minutes.
19. 19. Salt and pepper the cabbage.
20. 20. Heat the butter in a saucepan.
21. 21. Stir in the flour and let it cook briefly.
22. 22. Pour in the milk and stir until smooth.
23. 23. Bring the sauce to a boil.
24. 24. Season the béchamel sauce with salt, pepper, and nutmeg.
25. 25. Let the sauce simmer on low heat for 10 minutes.
26. 26. Stir the sauce several times during this process.
27. 27. Grate the Parmesan cheese.
28. 28. Stir half of the Parmesan into the sauce.
29. 29. Place one-third of the lasagna sheets on the bottom of a baking dish.
30. 30. Spread half of the minced meat mixture on top.
31. 31. Layer half of the cabbage on top.
32. 32. Cover the layer with lasagna sheets.
33. 33. Spread half of the béchamel sauce on top.
34. 34. Layer the remaining minced meat mixture.
35. 35. Layer the remaining cabbage mixture.
36. 36. Cover everything with lasagna sheets.
37. 37. Spread the remaining béchamel sauce on top.
38. 38. Sprinkle the lasagna with the remaining Parmesan.
39. 39. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
40. 40. Bake the lasagna for about 35 minutes until golden brown.

Nutrition per serving

• kcal: 658
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 53 g