Vegetarian savoy cabbage and mushroom lasagne

Ingredients for 3 servings:

• 2 tbsp butter or margarine
• 1 tbsp, heaped flour
• ½ cup of cream, approx. 100 ml
• 300 ml tomatoes, pureed
• 1 tsp sugar
• salt and pepper
• 400 g savoy cabbage
• 250 g mushrooms, brown
• 1 m.-sized onion(s)
• salt and pepper
• 2 tbsp olive oil for frying
• 200 ml vegetable stock
• ½ cup of cream, approx. 100 ml
• 1 cup of sour cream, approx. 200 g
• Paprika powder, sweet
• Nutmeg, freshly grated
• chili powder
• 8 lasagna sheets
• 1 ball of mozzarella

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

from a 20 x 30 cm casserole dish

For the tomato béchamel sauce, melt the fat in a small saucepan, add the flour, and sauté briefly. Whisk in the passata and cream. Season the sauce with salt, pepper, and sugar. Cut the savoy cabbage into short strips. Dice the onion and mushrooms. In a large pan, first fry the mushrooms and diced onion in olive oil. Then add the savoy cabbage and sauté briefly. Deglaze everything with the vegetable stock and simmer for a few minutes with the lid closed, until the savoy cabbage has the desired firmness. Stir in the cream and sour cream and season with paprika, nutmeg, and chili powder. Preheat the oven to 170°C (fan oven). Now layer the lasagna in the baking dish: start with the savoy cabbage and mushroom sauce, then a layer of lasagna sheets, then a layer of tomato béchamel sauce. Repeat this layering process three times, finishing with mozzarella. Bake the lasagna at 170°C fan-assisted oven for 25 minutes. This recipe is designed for a 20 x 30 cm baking dish for 3 servings.