Savoy cabbage lasagna

Ingredients for 4 servings:

• 9 lasagna sheets
• 15 large savoy cabbage leaves, outer leaves
• 700 g minced meat, mixed
• 600 ml milk
• 200 g sour cream
• 250 g ricotta
• 100 g grated cheese, e.g. Gouda, Edam or Emmental
• 1 can tomatoes, chopped, approx. 400 g
• 1 ½ tube(s) tomato paste
• 3 tbsp butter
• 3 tbsp flour
• 1 vegetable stock cube, organic
• 2 tbsp oil for frying
• 1 tbsp curry powder
• 2 tbsp paprika powder, sweet
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

delicious autumnal variation of the Italian classic

Brown the minced meat until crispy. Add the tomato paste and the canned tomatoes. Fill the can with water, deglaze everything, stir, and season with salt, pepper, and paprika. Blanch the savoy cabbage leaves in boiling salted water for about 3 minutes, then refresh and remove the thick stalks. Make a roux from the butter and flour, add milk until lump-free, and season with stock, salt, pepper, and curry powder. Simmer slightly, adding more milk if necessary, until the desired consistency is reached. The sauce can be very strong. Preheat the oven to 175°C (convection oven). Pour a little of the béchamel sauce into a dish. The base should be completely covered. Then layer the lasagna sheets, minced meat, savoy cabbage, ricotta, savoy cabbage, minced meat, lasagna sheets, sauce, and savoy cabbage in the dish in the order listed. Spread the sour cream and grated cheese on the last layer of savoy cabbage. Finally, place the casserole dish in the preheated oven for about 40 – 50 minutes.