Main course

Lasagna with Pointed Cabbage and Carrots

Name: Lasagna with Pointed Cabbage and Carrots
Total time: 60 min
Yield: 2
Ingredients: 3 Stk Lasagna sheets; 150 g Pointed cabbage; 1 Stk Carrots; 1 Stk Onion; 15 g Butter; 10 g Wheat flour; 150 ml Milk; 40 g Grated cheese; 0.25 tsp Salt; 1 pinch Pepper; 1 pinch Nutmeg; 2 sprigs Thyme

Prep time

60 min

Portions

Difficulty

Easy

320

kcal

Nutrition · Per portion

Carbs

32.7 g

Protein

12.4 g

Fat

15.5 g

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

KI-generiert

Ingredients

For 2 portions

Lasagna sheets
3 Stk
Pointed cabbage
150 g
Carrots
1 Stk
Onion
1 Stk
ButterOr: margarine, plant-based butter alternative
15 g
Wheat flour
10 g
Milk
150 ml
Grated cheeseOr: Parmesan, mozzarella, emmental cheese
40 g
Salt
¼ tsp
Pepper
1 pinch
Nutmeg
1 pinch
Thyme
2 sprigs

Method

Step by step

1
Cut pointed cabbage and carrots into strips.
2
Sauté onions, add vegetables and steam until tender.
3
Prepare béchamel sauce from butter, flour and milk.
4
Season with salt, pepper and nutmeg.
5
Layer alternately pasta sheets, vegetables and sauce.
6
Top with cheese.
7
Bake at 180°C for about 35 min.

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Main course

Lasagna with Pointed Cabbage and Carrots

For 2 portions

Step by step

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