Red cabbage minced lasagne

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the red cabbage in a sieve and let it drain. Wash the thyme and dab dry. Remove leaves from 3 stems. Peel onion and chop finely. Heat oil in a pan and sauté onion cubes for 1-2 minutes. Add minced meat and fry for about 5 minutes until crumbly.

2. 2

   Add tomato paste and thyme leaves. Pour water to the mince, bring to the boil and stir in the sauce powder. Simmer the minced meat for 1 minute, then season with salt, pepper and some paprika. Melt the fat, then stir in the flour. Sweat for 1-2 minutes. Stir in milk and stock and let simmer for 1-2 minutes while stirring. Season sauce with salt, pepper and nutmeg. Put 1/4 of the sauce into the casserole dish and cover with 2 noodle sheets. Layer half of the minced sauce and 1/3 béchamel on the noodle leaves, then cover again with 2 noodle leaves. Add half of the red cabbage. Layer the remaining ingredients in the same way. Pour the rest of the sauce onto the cabbage and sprinkle with Parmesan cheese.

3. 3

   Put 1/4 of the sauce into the casserole dish and cover with 2 noodle sheets. Layer half of the minced sauce and 1/3 béchamel on the noodle leaves, then cover again with 2 noodle leaves. Add half of the red cabbage. Layer the remaining ingredients in the same way. Pour the rest of the sauce onto the cabbage and sprinkle with Parmesan cheese. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes until golden brown. If the surface becomes too dark, cover with aluminium foil. Garnish finished lasagne with thyme

Nutrition Facts

KCAL
770 kcal

CARBS
54 g

FATS
42 g

PROTEINS
42 g