Savoy Cabbage Lasagna with Ground Beef

Ingredients

• 1 bundle of mixed vegetable stock greens
• 1 clove garlic
• 4 tbsp olive oil
• 500 g minced beef
• 2 tbsp Tomato paste
• 1 can peeled tomatoes (425 ml)
• 1 bay leaf
• 100 ml beef broth
• Salt
• Pepper
• 750 g savoy cabbage
• 1 onion
• 25 g butter
• 30 g Wheat flour type 1050
• 500 ml milk (1.5% fat)
• nutmeg
• 100 g Parmesan cheese
• 350 g whole grain lasagna sheets (no pre-cooking)

Instructions

1. 1.

   Clean and wash the mixed vegetable greens, then dice them very finely. Peel and finely chop the garlic. Heat 2 tbsp olive oil in a pan and brown the minced beef until crumbly. Add the diced vegetables, garlic, and tomato paste, and sauté.

2. 2.

   Break up the tomatoes slightly and add them with the bay leaf and beef broth to the meat mixture. Season lightly with salt and pepper and simmer for about 30 minutes, stirring occasionally. Remove the bay leaf and taste again.

3. 3.

   Clean, wash, and cut the savoy cabbage into strips. Peel and finely chop the onion. Sauté the onion cubes in the remaining olive oil until translucent. Add the damp cabbage and cook over medium heat for about 10 minutes, seasoning with salt and pepper.

4. 4.

   Melt butter in a pot. Stir in flour and cook briefly. Gradually pour in milk, whisking until smooth, then bring to a boil. Season the béchamel sauce with salt, pepper, and nutmeg. Simmer gently for 10 minutes, stirring several times. Grate parmesan and fold half into the sauce.

5. 5.

   Spread one-third of the lasagna sheets on the bottom of a baking dish. Layer half of the meat mixture, then half of the cabbage. Cover with lasagna sheets and spread half of the béchamel sauce over them. Add the remaining meat and cabbage layers, cover again with sheets, and top with the rest of the sauce.

6. 6.

   Sprinkle with parmesan and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 35 minutes until golden brown.