Lasagne snails
easy
Ingredients
- 500 g Savoy cabbage
- 100 g Bacon in thin slices
- 1 Onion
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 1/2 (225 g) Becher Crème fraîche
- 125 g grated medieval Gouda cheese
- 10 (approx. 140 g) Lasagne sheets
- 100 ml Vegetable broth (instant)
- 7-10 Tbsp Fat or oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean, wash and cut the savoy cabbage into very fine strips. Cut bacon into fine strips as well. Peel and chop the onion. Heat the oil in a pan. Fry the onion and bacon strips in it.
- 2
Add the savoy cabbage, braise and season with salt, pepper and nutmeg. Stir in 150 g crème fraîche and simmer for 2-3 minutes. Stir 75 g cheese into the savoy cabbage and let it melt. Remove from the heat and allow to cool.
- 3
In the meantime, precook the lasagne sheets in portions in boiling water for about 3 minutes. Rinse in cold water, cut in half lengthwise and place on a lightly oiled plate. Spread some savoy cabbage filling on each strip of pasta, roll it up and place it close together upright in a high, greased casserole dish.
- 4
Mix the stock and remaining crème fraîche and pour over the pasta snails. Close the casserole dish well with aluminium foil. Bake lasagna rolls in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.
- 5
Remove foil, sprinkle lasagne snails with remaining cheese and continue baking without foil for about 10 minutes.
Nutrition Facts
590 kcal
28 g
41 g
24 g
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