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Home Flavours Traditional Recipes Pasta and rice dishes Lasagne with Savoy Cabbage

Lasagne with Savoy Cabbage

Lasagne di verza


It is prepared like a normal lasagna, but the pastry layers are replaced by the Savoy cabbage.

Difficulty: Medium

Ingredients: 1 Savoy cabbage, 200 g of minced beef, 200 g of minced pork, 1 sausage, 1 onion, 1 carrot, 1 celery stalk, 1/2 glass of dry white, 500 g of pulped tomatoes, 3 tbsp. of olive oil, 20 g of butter, grated Parmesan to taste. For the béchamel sauce: 30 g of butter, 30 g of flour, 1/2 litre of milk, salt, nutmeg. Serves 4.

Preparation: strip the Savoy cabbage, wash the leaves and blanch them for a few minutes in boiling water, drain and lay them on a cloth to dry. In a casserole, sauté the chopped vegetables in a little oil, add the minced meats and the sausage deprived of the rind. When the meats are browned, add the salt, the wine, leave to evaporate, then stir in the tomato sauce and cook on a low heat for at least an hour. Prepare the béchamel sauce: Melt the butter, add the flour and the hot milk in a very low stream; season with salt, a touch of nutmeg and leave to cook, stirring continuously, until the mixture thickens. Blend the béchamel in the meat sauce. Butter a Pyrex saucepan, cover the bottom with a first layer of sauce, then add a layer of Savoy cabbage, then again sauce and Parmesan; keep arranging in layers until you run out of ingredients. Ultimately, add some curls of butter and bake in a pre-heated oven at 180° for around 20 minutes, then cool down and serve.

Suggested white wine Montuni del Reno



Recipe sent by: Patrizio Di Fidio - Modena

Last modified May 04, 2011

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