Savoy and Kasseler Lasagne
- 1/2 head (approx. 600 g ) Savoy cabbage
- 1 medium-sized onion
- 600 g triggered Kassel chop
- 2 EL Oil
- 1 TL dried oregano
- salt
- black pepper
- 3 EL Butter or margarine li>
- 3 EL flour
- 300 ml Milk
- 1 TL Instant vegetable broth span>
- grated nutmeg li>
- 6-9 span> Lasagne plates
- 100 g grated Edam cheese Cheese
- Oregano span>
- fat li>
75 minutes
easy span>
- 1.
- Clean, quarter and wash the savoy cabbage, cut into strips. Peel and dice the onion. Cut the smoked pork into cubes. Heat the oil in a large pan and fry the smoked pork in it. Add oregano, onion and savoy cabbage, fry briefly.
- 2.
- Season with salt and pepper. Pour in 5 tablespoons of water and cook covered for about 5 minutes. Melt the fat, dust the flour over it and sweat while stirring. Gradually pour in milk and 300 ml of water.
- 3.
- Bring to the boil, stir in the stock, simmer for approx. 5 minutes. Season to taste with salt, pepper and nutmeg. In a greased casserole dish (approx. 2 liters), layer the béchamel sauce, the savoy cabbage mixture and the lasagne plates in portions.
- 4.
- Repeat the process 2-3 times depending on the height of the shape. Finish with the savoy cabbage mixture and sauce. Sprinkle with cheese. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 35-45 minutes.
- 5.
- Garnish with oregano.
1 person approx.:
- 550 kcal li>
- 2310 kJ
- 45 g protein
- 33 g fat
- 17 g carbohydrates
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