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Vegetable Lasagna with Pointed Cabbage and Carrots
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
70 min
Portions
1
Difficulty
Easy
Calories
805 kcal
G
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
805
kcal
Carbs
80g
Protein
28g
Fat
42g
Ingredients
For 1 portion
- Lasagna sheets2 Stk
- Pointed cabbage1 Stk
- Carrots1 Stk
- Onion1 Stk
- Garlic cloves1 Stk
- Cream70 ml
- Broth30 ml
- Grated cheese35 g
- Butter10 g
- Wheat flour5 g
- Salt¼ tsp
- Pepper1 pinch
- Nutmeg1 pinch
- Parsley1 bunch
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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