Savoy cabbage lasagna, with white ragù, and plenty of béchamel, is made even tastier with a generous sprinkle of Parmigiano Reggiano. Easy to prepare, it’s a different, tasty, and above all seasonal idea to present as a first course, but also valid as a main dish.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6/8 servings
- Cuisine: Italian
Ingredients
- 1 kg Savoy cabbage
- 1.1 lbs mixed ground beef and pork
- 1 large onion
- to taste Extra virgin olive oil
- 2 tbsp Raisins
- 1 tbsp Pine nuts
- to taste Salt and pepper
- to taste grated Parmigiano Reggiano
- cups Milk
- 1.8 oz Wholemeal flour
- 1 oz Extra virgin olive oil
- 1 pinch Nutmeg
- 1 pinch Salt
Preparation
Separate the savoy cabbage leaves, wash them, and blanch them for a few minutes in boiling water.
Drain them, and once cooled, remove the harder parts.
Soak the raisins in a glass of warm water to soften.
For the béchamel, I use a non-traditional but simple and quick method.
Pour the milk into a steel saucepan, add the wholemeal flour, and start whisking.
Add the extra virgin olive oil, salt, nutmeg, and continue mixing until any lumps disappear.
Put on the heat, and let it slowly reduce, keeping the sauce under control: remember it should remain quite fluid.
In a non-stick pan, sauté the finely chopped onion with 5 tablespoons of oil.
As soon as it slightly wilts, add the mixed ground meat, drained raisins, and pine nuts.
Salt, pepper, and cook for only a few minutes, as cooking will finish in the oven.
Start assembling by placing a spoonful of ground meat at the bottom of your baking dish.
Then spread a layer of savoy cabbage leaves, more ground meat, a few spoonfuls of béchamel, and plenty of grated Parmigiano.
Continue layering and finish with Parmigiano Reggiano.
Preheat your oven to 390°F and bake for about 30/40 minutes. Use the grill to create a nice crust on top.
Serve the Savoy Cabbage Lasagna piping hot.
Notes
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