Savoy cabbage lasagne

Name: Savoy cabbage lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 500 g Savoy cabbage; 100 g Breakfast bacon in slices; 40 g Butter or margarine; 40 g Flour; 500 ml Vegetable broth (instant); 350 ml Milk; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 600 g Salmon fillet; 9 Lasagne sheets; 100 g medieval Gouda cheese; 7-10 Tbsp Cherry tomatoes and savoy cabbage; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

500 g Savoy cabbage
100 g Breakfast bacon in slices
40 g Butter or margarine
40 g Flour
500 ml Vegetable broth (instant)
350 ml Milk
2 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
600 g Salmon fillet
9 Lasagne sheets
100 g medieval Gouda cheese
7-10 Tbsp Cherry tomatoes and savoy cabbage
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Clean the savoy cabbage and blanch in boiling water. Remove the leaves from the stalk and allow to drain. Leave the bacon in a pan without fat until crispy. Drain on kitchen paper and break into large pieces, put something aside for garnishing.
2
Melt the fat in a pot. Dust with flour and sweat it. While stirring, deglaze with broth and milk. Bring to the boil. Stir in mustard and season with salt. Wash the salmon, dab dry and cut into thin slices.
3
Wrap a springform pan (26 cm Ø) firmly into aluminium foil from the outside. Grease the mould. Spread a thin layer of sauce on the bottom. If necessary, break the lasagne sheets into the form and lay 1 layer on the sauce. Layer all prepared ingredients on top (sauce, savoy cabbage, sauce, noodles, salmon, sauce, pasta, savoy cabbage, noodles, bacon, sauce).
4
Grate cheese and sprinkle lasagne evenly with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until golden brown. Garnish with remaining bacon, cherry tomatoes and savoy cabbage.