Savoy chopped lasagne

Name: Savoy chopped lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 Savoy cabbage leaves; 7-10 Tbsp Salt; 30 g Butter or margarine; 3 TABLESPOONS Flour; 300 ml Milk; 300 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 1 Onion; 2 TABLESPOONS Olive oil; 400 g mixed minced meat; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Tomatoes; 10 Stem(s) Thyme; 5 Stem(s) Basil; 9 Lasagne sheets; 1 Tomato; 100 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 Savoy cabbage leaves
7-10 Tbsp Salt
30 g Butter or margarine
3 TABLESPOONS Flour
300 ml Milk
300 ml Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
1 Onion
2 TABLESPOONS Olive oil
400 g mixed minced meat
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Tomatoes
10 Stem(s) Thyme
5 Stem(s) Basil
9 Lasagne sheets
1 Tomato
100 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
Clean the savoy cabbage and blanch in boiling salted water for about 3 minutes. Remove and immediately rinse in cold water. Melt the fat. Add 2 tablespoons of flour and sweat for about 2 minutes, stirring continuously.
2
Quickly add milk and broth while stirring. Bring to the boil, cook for about 1 minute and season with salt, pepper and nutmeg. Peel onion and cut into cubes. Heat the oil in a pan. Add minced meat and fry for about 10 minutes.
3
After 5 minutes add tomato paste and onion. Dust with 1 tablespoon of flour. Add the tomatoes 2 minutes before the end of the cooking time and chop coarsely with a spatula. Wash the thyme, shake dry, pluck leaves from the stalks except for a little to garnish.
4
Wash the basil, shake dry, pluck the leaves from the stalks and, except for a little to garnish, cut into strips. Season sauce with thyme, basil, salt and pepper. In the greased form (approx. 2 litres capacity) layer bèchamel sauce, lasagne plates, minced sauce, savoy cabbage one after the other.
5
Repeat 2-3 times depending on the height of the mould. Finish the last layer with lasagne sheets and bèchamel sauce. Wash, clean and slice the tomato and spread on the lasagne. Sprinkle with cheese.
6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Cut lasagne into pieces and arrange on plates. Garnish with thyme and basil.