White Cabbage Lasagna

Ingredients

• 2 Tomatoes
• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 400 g canned diced tomatoes
• 1 tbsp balsamic vinegar
• Salt
• Pepper
• 2 carrots
• 150 g celeriac
• 1 small stalk leeks
• 200 g cauliflower
• 200 g white cabbage
• 12 whole wheat lasagna sheets
• 100 g grated Emmental cheese
• 50 g grated mozzarella

Instructions

1. 1.

   Cut the tomatoes crosswise, blanch them in boiling water, cool, peel, core and dice finely. Peel and finely chop the onion and garlic. Heat oil in a pot, sauté the onion and garlic over medium heat for 2 minutes until translucent. Add the tomatoes, simmer for about 10 minutes on low heat. Add the diced tomatoes and season the sauce with balsamic vinegar, salt, and pepper.

2. 2.

   Peel or clean the carrots and celeriac and dice them. Wash, clean, and slice the leeks into thin rings. Wash cauliflower and cut into small florets. Remove the outer leaves and stem from the white cabbage and cut into strips.

3. 3.

   Spread a little tomato sauce on the bottom of the baking dish and lay about 3 lasagna sheets over it. Spread about one third of the vegetables on top. Add more tomato sauce and layer another set of noodles. Continue layering vegetables, sauce, and noodles until finished, topping with cheese. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 45 minutes until golden brown.