Savoy cabbage lasagna with carrots and zucchini

Ingredients for 4 servings:

• 1 large savoy cabbage
• 7 carrots
• 4 m.-large zucchini
• 3 onions
• 1 bunch of parsley
• 150 g grated cheese (possibly reduced-fat)
• some vegetable broth, granulated
• some extra virgin olive oil
• oregano
• Black pepper, freshly ground
• nutmeg
• some milk

Instructions

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

Savoy cabbage instead of pasta, delicious, simple, low-fat, healthy

Separate the savoy cabbage into individual leaves. Blanch in boiling water for about 3 minutes, then refresh in ice water. For the stock, bring about 400 ml of water to a boil with vegetable stock, add oregano, pepper, and nutmeg, and after it has boiled, add a splash of milk. Finely chop the onions. Grate the zucchini and carrots using a fine julienne grater. Sauté the onions in a pan with a little olive oil until translucent, add the carrots, fry for about 2 minutes over high heat, add a little vegetable stock granules, nutmeg, and pepper, and fry for another 1 minute. Remove the pan from the heat and transfer the vegetables to a bowl. Heat a little more olive oil in the pan, add the zucchini, and toss to coat. After 1 minute, add a little more vegetable stock granules, pepper, and nutmeg, and after another minute, remove from the heat. Add the zucchini to the bowl with the carrots and onions. Mix everything together and let cool. Finely chop the parsley and mix in, then mix in the grated cheese. Grease a baking dish with oil. Spread a layer of savoy cabbage leaves in it. Add a layer of the vegetable mixture, then more savoy cabbage leaves, then more vegetable mixture, and so on, until the vegetable mixture is used up. Add only savoy cabbage leaves as the final layer. Preheat the oven to 150°C fan/convection oven. Pour the stock over the savoy cabbage lasagna, place the dish in the oven, and reduce the oven temperature to 125°C fan/convection oven. Baste the top layer of savoy cabbage frequently with the stock from the dish to prevent it from drying out. An ideal cooking time is around 80 minutes; if you’re in a hurry, you can shorten the cooking time by using a higher temperature. This dish can also be varied by choosing a higher-calorie version: instead of the stock made from water, vegetable broth, and milk, you can of course add a cream sauce or béchamel sauce. The dish tastes great on its own, but also delicious with pasta or potatoes.