Green Lasagna

Ingredients for 4 servings:

• 1 small head of pointed cabbage
• 1 small onion(s)
• 250 g mushrooms
• 300 g broccoli
• 300 g leaf spinach, chopped
• 2 tbsp herb cream cheese
• 300 ml vegetable stock
• salt and pepper
• nutmeg
• e.g. lasagna sheet(s)
• 1 pack of cheese, grated

Instructions

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

vegetarian

First, chop the vegetables into small pieces. The size depends on how chunky you want them in the lasagna. Sauté the onion in a pan, then add the mushrooms. Stir frequently until the mushrooms are browned and slightly sautéed. Then add the pointed cabbage and broccoli and sauté until the cabbage has reduced in size slightly. Then add the spinach and toss everything with the vegetable broth and cream cheese. You can use a little more cream cheese here, depending on your taste. Season the vegetables and let it sit for a while. In the meantime, preheat the oven to 180°C (top/bottom heat). Then layer the lasagna in a dish. Start with a layer of pasta, then a layer of vegetables, and so on. Finish with a layer of vegetables. Sprinkle the cheese on top and spread it out. Place the lasagna in the hot oven. It’s ready when the cheese has melted and turned brown. The vegetables are already cooked through the roasting. My green lasagna goes well with a glass of dry white wine. Depending on the season, the vegetables can be expanded or replaced with zucchini or asparagus, for example.