Lasagna with cabbage, leek, and speck is an easy oven-baked dish, flavorful and rich in taste, we find the sweetness of the cabbage and leek perfectly matching the savory and crunchiness of the speck. It’s the perfect dish for a family Sunday lunch. I also added some shredded mozzarella for pizza, but if you like, you can use classic mozzarella. In that case, however, I recommend draining the mozzarella in a colander for at least 1 hour to remove all excess liquid. If you like lasagna, you can also try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients for Preparing Lasagna with Cabbage, Leek, and Speck
- 1 package thin egg lasagna sheets
- 1 leek
- 1 red onion
- 1 savoy cabbage (large)
- 5.3 oz speck slices
- 8.8 oz mozzarella for pizza
- to taste grated Grana Padano
- to taste extra virgin olive oil
- 4 1/4 cups whole milk
- 7 tbsp butter
- 7/8 cup all-purpose flour
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Baking Dish
- Pots
- Pan
- Spoons
- Whisk
Steps to Make Lasagna with Cabbage, Leek, and Speck
To prepare the lasagna with cabbage, leek, and speck, first clean the cabbage well, wash it, and cut it into strips. Also clean a leek, removing the root part and the green top, then cut the leek into rings. Boil the cabbage and leek in a large pot with water and coarse salt, let them cook for about 30 minutes on a low flame. Meanwhile, slice the speck into thin strips and brown it for a couple of minutes in a pan without seasoning. Set it aside.
Now prepare the béchamel sauce. Melt the butter in a pot, then add the all-purpose flour and stir with a whisk. When you have a smooth and homogeneous consistency, you can add the whole milk in a thin stream, continuing to stir. Season the béchamel with salt, black pepper, and nutmeg and let it thicken, it should be neither too liquid nor too thick. Cook it on low heat for about 8 minutes. Now put the béchamel in a large bowl, covering it with cling film in contact so that a crust doesn’t form on the surface.
When the cabbage is cooked, drain it from the water. Chop a red onion into thin pieces and sauté it in the same pan with some extra virgin olive oil for a couple of minutes, then add the cabbage and leek and sauté for about 5 minutes. Preheat the static oven to 356 degrees Fahrenheit. Take a baking dish, it’s time to assemble. At the bottom, put two tablespoons of béchamel, place the lasagna sheets on top, then add more béchamel, the cabbage and leek, the speck, shredded mozzarella for pizza, and a sprinkle of Grana.
Add more lasagna sheets on top and proceed with all the layers. In the last layer, I then put béchamel, cabbage and leek, mozzarella and Grana but not the speck because it was already crunchy, otherwise it would have burned. Bake at 356 degrees Fahrenheit in a hot oven for about 30 minutes. If you want it even crispier, you can then put it in the grill for a few minutes. Remove from the oven, let it cool slightly, and serve.
Here are your delicious lasagna with cabbage, leek, and speck ready!
Storage and Tips
You can store lasagna in the refrigerator for up to 2 days
If you don’t like red onion, you can omit it or use white or yellow onion.
Instead of Grana, you can use Parmesan or Pecorino, but be careful because it might become more flavorful.
