The Savoy cabbage and cheese lasagna is a delicious vegetarian casserole, baked in the oven. This cabbage lasagna does not require the use of pasta lasagna, but the layering formation closely resembles that of classic lasagna. I blanched the cabbage leaves and then, in a baking dish, I created layers of cabbage, béchamel and cheese. Once baked in the oven, this lasagna will release an irresistible aroma in your kitchen!
For more recipes with cabbage, check out the collection Recipes with Savoy Cabbage
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
Ingredients
- 1 Savoy cabbage
- 0.85 cup béchamel
- 14 oz mozzarella
- 7 oz smoked scamorza
- 3.5 oz grated Pecorino cheese
- to taste extra virgin olive oil
Tools
- Baking Dish
Steps
To make the Savoy cabbage and cheese lasagna, clean the cabbage and cut the leaves. Blanch the cabbage leaves in boiling water. Then drain and dry them with paper towels.
Pour a drizzle of oil into the bottom of the baking dish, cut the mozzarella and scamorza into cubes.
Assemble the lasagna: form a layer of cabbage leaves, a layer of béchamel, one of mozzarella, one of scamorza, and a sprinkle of grated Pecorino cheese.
Continue in this way until the ingredients are used up, ending with the cabbage leaves.
Drizzle with oil and bake the lasagna in the preheated oven at 392°F (200°C) for 20 minutes, or until gratinated.
Serve and enjoy your meal!
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