Cabbage Lasagna

Ingredients

• 250 g whole wheat lasagna sheets
• Salt
• 3 tbsp butter
• 3 tbsp whole wheat flour
• 0.5 l milk (3.5% fat)
• nutmeg
• pepper (ground)
• 3 tomatoes
• 2 onions
• 2 Garlic cloves
• 300 g cabbage
• 3 tbsp olive oil
• 250 g ground beef
• 1 bunch parsley
• 50 g Parmesan

Instructions

1. 1.

   Cook lasagna sheets in plenty of salted water until al dente, remove, rinse with cold water and drain well.

2. 2.

   Melt butter in a pot, stir in flour, sauté briefly, then gradually whisk in milk and simmer until thickened. Season with nutmeg, salt, and pepper.

3. 3.

   Boil tomatoes briefly, cool, peel, and roughly chop. Peel onions and garlic, finely chop. Clean cabbage, wash, and cut into fine strips.

4. 4.

   Heat 2 tbsp oil in a pan, sauté onions, garlic, and cabbage, add ground beef, crumble and cook until browned, then stir in tomatoes. Simmer everything for 8 minutes, season with salt and pepper.

5. 5.

   Chop parsley, shake dry, finely chop and fold in. Brush an baking dish with remaining oil. Layer lasagna sheets alternately with the meat mixture and béchamel sauce in the dish. Finish with a layer of sauce, grate parmesan on top, and sprinkle over the cabbage lasagna.

6. 6.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 45 minutes until golden yellow.