Vegetable Lasagna with Pointed Cabbage and Carrots

Step by step

1. 1

   Slice pointed cabbage into fine strips, carrots into sticks.

2. 2

   Finely chop onion and garlic.

3. 3

   Heat olive oil in a pan, sauté onion and garlic.

4. 4

   Add carrots and pointed cabbage, sauté 8 min while stirring.

5. 5

   Season with salt, pepper and nutmeg.

6. 6

   Melt butter, stir in flour, deglaze with broth and cream, thicken.

7. 7

   Layer vegetables, lasagna sheets and sauce alternately in a baking dish.

8. 8

   Finish with sauce and cheese.

9. 9

   Bake at 180°C for about 40 min until golden.

10. 10

    Serve sprinkled with parsley.