Wonderful pointed cabbage and carrot lasagne with sage and nutmeg

Ingredients for 4 servings:

• 1 pointed cabbage
• 500 g carrot(s)
• 1 tsp sage, dried
• 1 garlic clove(s)
• 50 g butter
• 1 tbsp butter
• 2 tbsp flour
• 500 ml vegetable stock
• 100 ml cream
• 250 g lasagna sheet(s)
• 2 tbsp Parmesan, grated
• 4 tbsp Gouda, grated
• salt and pepper
• nutmeg
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with sage and nutmeg

Wash the pointed cabbage, quarter it, and cut it into strips. Peel and coarsely grate the carrots. Blanch the pointed cabbage and carrots in boiling water for 2 minutes, drain well. Peel and finely chop the garlic. Melt the butter in a pan. Sauté the vegetables with the 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 stock while stirring. Simmer until creamy, add the cream, and season with pepper and nutmeg. Be sure to pre-cook the lasagna sheets in salted water. Grease the lasagna dish with butter and fill it alternately with pasta sheets, vegetables, and sauce. Be sure to top with the sauce. Sprinkle with both cheeses and sprinkle with some sage for garnish (fresh sage leaves are also welcome). Bake in a preheated oven at 200 °C top/bottom heat (180 °C fan oven) for about 15 minutes.