Open Savoy Cabbage Lasagna with Roasted Walnuts and Riesling Bechamel

For preparation

1. First remove the outer leaves from the savoy cabbage, then wash the remaining leaves and pat dry and cut into strips approx. 1 cm wide. Peel the carrots and first cut into thin slices, cut them into fine strips and finally dice them very small. Do the same with the celery. Finely chop the shallots. Roast walnuts in a pan without fat and chop finely. Grate the Parmesan. Put on 2 large pots of water, season with salt and bring to a boil.

Cook the lasagne sheets

1. Put the lasagne sheets with a little oil in a saucepan with water and cook until al dente.

Cook the Riesling bechamel sauce

1. Melt 2 tablespoons of butter in a small saucepan. Sweat the shallot in it. Dust with flour and let sweat briefly. Deglaze with Riesling and stock and stir until smooth. Add the cream and season with salt, pepper, nutmeg and a pinch of sugar. Let it steep on a low flame. If the sauce thickens too much, add a little more stock, Riesling or water.

Fry the minced meat

1. Put on a pan and heat some oil in it. Fry the minced meat in it while stirring. Add the carrots and celery. Season to taste with 1 teaspoon salt and a little pepper. Cover and cook on a low flame.

Cook savoy cabbage

1. Cook the savoy cabbage in the second water pot for approx. 5 – 8 minutes.

Serve the lasagna

1. Remove the lasagne sheets and cut them in half. Arrange the lasagna in layers directly on the plates: first put a lasagne sheet, then minced meat and savoy cabbage, pour the sauce over it and sprinkle with nuts, then another lasagna sheet, etc. Finally, distribute some minced meat and the Parmesan on top. Pour a little more sauce over it.