Savoy cabbage poultry lasagne
easy
60 mins
60 mins
Ingredients
- 300 g Turkey escalope
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g Butter or margarine
- 50 g Flour
- 2-3 TABLESPOONS Tomato paste
- 1/2 l Vegetable broth (instant)
- 1/2 l Milk
- 1 cabbage
- 1 collar Parsley
- 7-10 Tbsp Rose peppers
- 5 light lasagne plates (without precooking)
- 100 g Tilsit cheese
- 7-10 Tbsp Grease
Directions
- 1
Wash the turkey escalopes, dab dry and cut into small cubes. Fry in hot oil until golden brown, season with salt and pepper and put aside. Heat the fat in a saucepan, sauté the flour and tomato paste in it.
- 2
Deglaze with stock and milk, bring to the boil and simmer for five minutes, stirring several times. Clean and wash the savoy cabbage and remove the leaves individually. Cut thick veins of leaves flat. Blanch the leaves in boiling salted water for two minutes, rinse with cold water and drain.
- 3
Wash parsley, dab dry, chop and add to the sauce. Season the sauce with salt, pepper and paprika. Line the bottom of a greased casserole dish (30 cm long) with half the cabbage leaves.
- 4
Spread half of the meat and 1/3 of the sauce on top. Cover with lasagne plates. Add the remaining turkey cubes and another third of the sauce. Cover with the remaining savoy cabbage leaves and spread the remaining sauce on top.
- 5
Grate the cheese and sprinkle on the lasagne. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 35 to 40 minutes.
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