Main course

Vegetable Lasagna with Pointed Cabbage and Carrots

Name: Vegetable Lasagna with Pointed Cabbage and Carrots
Total time: 70 min
Yield: 2
Ingredients: 2 Stk Lasagna sheets; 1 Stk Pointed cabbage; 1 Stk Carrots; 1 Stk Onion; 1 Stk Garlic cloves; 70 ml Cream; 30 ml Broth; 35 g Grated cheese; 10 g Butter; 5 g Wheat flour; 0.25 tsp Salt; 1 pinch Pepper; 1 pinch Nutmeg; 1 bunch Parsley; 10 ml Olive oil

Prep time

70 min

Portions

Difficulty

Easy

403

kcal

Nutrition · Per portion

Carbs

39.8 g

Protein

13.8 g

Fat

21.2 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 2 portions

Lasagna sheets
2 Stk
Pointed cabbage
1 Stk
Carrots
1 Stk
Onion
1 Stk
Garlic cloves
1 Stk
Cream
70 ml
Broth
30 ml
Grated cheeseOr: mozzarella, parmesan
35 g
Butter
10 g
Wheat flour
5 g
Salt
¼ tsp
Pepper
1 pinch
Nutmeg
1 pinch
Parsley
1 bunch
Olive oil
10 ml

Method

Step by step

1
Slice pointed cabbage into fine strips, carrots into sticks.
2
Finely chop onion and garlic.
3
Heat olive oil in a pan, sauté onion and garlic.
4
Add carrots and pointed cabbage, sauté 8 min while stirring.
5
Season with salt, pepper and nutmeg.
6
Melt butter, stir in flour, deglaze with broth and cream, thicken.
7
Layer vegetables, lasagna sheets and sauce alternately in a baking dish.
8
Finish with sauce and cheese.
9
Bake at 180°C for about 40 min until golden.
10
Serve sprinkled with parsley.

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Main course

Vegetable Lasagna with Pointed Cabbage and Carrots

For 2 portions

Step by step

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