Savoy cabbage lasagne with chicken
easy
90 mins
90 mins
Ingredients
- 250 g Savoy cabbage
- 4 small chicken fillets (approx. 100 g each)
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g cherry tomatoes
- 1 Onion
- 40 g Butter or margarine
- 40 g Flour
- 750 ml Vegetable broth (instant)
- 200 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 6 Lasagne sheets (à approx. 17 g)
- 3 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Basil
Directions
- 1
Clean the savoy cabbage and blanch in boiling water. Remove the leaves from the stalk and allow to drain. Wash chicken fillets and dab dry. Fry in hot oil all around for about 12 minutes. Season with salt and pepper.
- 2
Clean, wash and slice the tomatoes. Peel and finely chop the onion. Melt the fat, fry the onion in it. Add flour and sauté. Add stock and cream while stirring constantly, bring to the boil. Season to taste with salt, pepper and nutmeg. Fill a square casserole dish (approx. 20x20 cm) alternately with lasagne plates and prepared ingredients. (sauce, pasta, sauce, savoy cabbage, sauce, noodle, sauce, tomato, chicken fillets, sauce, savoy cabbage, sauce, pasta, sauce). Sprinkle with grated parmesan. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes.
- 3
Add stock and cream while stirring constantly, bring to the boil. Season to taste with salt, pepper and nutmeg. Fill a square casserole dish (approx. 20x20 cm) alternately with lasagne plates and prepared ingredients. (sauce, pasta, sauce, savoy cabbage, sauce, noodle, sauce, tomato, chicken fillets, sauce, savoy cabbage, sauce, pasta, sauce). Sprinkle with grated parmesan. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Serve garnished with basil as desired
Nutrition Facts
570 kcal
30 g
32 g
35 g
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