Savoy cabbage – cottage cheese – lasagna

Ingredients for 4 servings:

• 400 g savoy cabbage
• 2 small onions
• 150 g cottage cheese
• 100 g low-fat curd cheese
• 50 g cheese
• 7 lasagna sheets
• 200 ml milk
• 100 g cream
• 2 eggs
• little salt
• some pepper
• some cheese, for sprinkling
• some oil for steaming

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian, with low-fat curd cheese, cottage cheese and quick to make

Wash and trim the savoy cabbage, and cut into thin strips. Peel the onion and dice it into small cubes. Heat a little oil in a pan, briefly sauté the onion and savoy cabbage. Add a little water, cover, and simmer over low heat for 10-15 minutes. Remove the lid for the last few minutes to allow the water to evaporate completely, then let the vegetables cool down. In the meantime, preheat the oven to 200°C and lightly grease a gratin dish. Add the cottage cheese, low-fat quark, and cheese to the savoy cabbage and mix well. Place one layer of lasagna sheets in the dish, spread half of the savoy cabbage and cheese mixture on top, then cover with a second layer, spread the second half of the savoy cabbage and cheese mixture on top, and finish with the remaining lasagna sheets. Depending on the dish, just 6 or even 8 lasagna sheets will fit; if necessary, break some of the sheets into pieces to make it fit. Combine all the ingredients for the topping and season generously with pepper and a little salt. Pour the topping over the lasagna, sprinkle with cheese, and bake in the oven for about 40-50 minutes. Remove the lasagna and let it stand for a few minutes before slicing. Quick tip: If you want it even faster, rinse the savoy cabbage with cold water after cooking and let it drain well. Tasty tip: Replace some of the vegetables with carrots. Or, for meat eaters, mix in some cooked ham or bacon cubes.