Kale Lasagne
easy
90 mins
90 mins
Ingredients
- 750 g cleaned kale
- 2 Onions
- 2 TABLESPOONS clarified butter
- 125 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 400 g Pork sausage
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Tomato paste
- 30 g Butter or margarine
- 50 g Flour
- 3/4 l Milk
- 7-10 Tbsp ground caraway
- 16 Lasagne sheets
- 75 g grated gouda cheese
- 1-2 stem(s) Parsley
- 7-10 Tbsp Grease
Directions
- 1
Wash the kale thoroughly. Blanch in boiling water for about 5 minutes. Pour the cabbage onto a sieve and drain. Peel and finely chop the onions. Heat clarified butter in a pot.
- 2
Brown the onions in it. Coarsely chop the kale and add to the onions. Pour on the stock. Cook the cabbage for about 30 minutes. Season with salt and pepper. Heat oil in a pan. Fry the ground pork in it while stirring.
- 3
Season with pepper and paprika, stir in tomato paste. Melt the fat in a saucepan. Sweat flour in it. Deglaze with milk while stirring, bring to the boil and simmer for 5 minutes. Season to taste with salt, pepper and caraway.
- 4
Grease a casserole dish. Spread the bottom with some sauce and cover with 4 lasagne sheets. Put some more sauce on the pasta leaves and cover with half of the kale. Place 4 lasagne sheets on top, spread with ground pork and a little sauce.
- 5
Again cover with 4 lasagne sheets, add some sauce and the remaining kale. Cover with the rest of the lasagne sheets, spread the rest of the sauce on top and sprinkle with cheese. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
- 6
Wash parsley, dab dry and cut into strips. Sprinkle over the casserole.
Nutrition Facts
670 kcal
48 g
36 g
36 g
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