The lasagna with savoy cabbage and sausage is certainly a complete first course, perfect for the holidays, including Christmas lunch or dinner. It is a lasagna that is certainly very creamy and tasty, because inside we find both béchamel sauce and mozzarella. It is then enriched with crispy sausage and soft, flavorful cabbage, which we first blanch and then sauté in a pan with red onion and sausage. If you want, I’ll leave you some other lasagna ideas:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients for preparing lasagna with savoy cabbage and sausage
- 9 oz thin egg lasagna sheets
- 1 Savoy cabbage
- 9 oz mozzarella
- 4 sausages
- to taste Grana Padano, grated
- 4 cups béchamel sauce
- Half Tropea red onion
- 4 cups whole milk
- 7 tbsp butter
- 7 tbsp all-purpose flour
- 1 pinch salt
- to taste nutmeg
Steps to make lasagna with savoy cabbage and sausage
To prepare the lasagna with savoy cabbage and sausage, first wash the cabbage well, remove the hard central stem, and cut the cabbage into strips. Boil them in a large pot with water and coarse salt for about 10 minutes. Meanwhile, remove the casing from the sausages and crumble them with your hands into a pan, browning them without any other seasoning, as the sausage already has its own fat, until golden brown. Meanwhile, chop half a Tropea red onion into pieces. When the sausage is ready, add the onion and cabbage to the large pan to flavor everything.
When everything is ready, prepare the béchamel sauce. Melt the butter in a pan, then add the all-purpose flour and mix with a hand whisk until you get a smooth and homogeneous consistency. You can pour in the whole milk while continuing to stir. Season the béchamel with salt and nutmeg and let it thicken; it should be neither too liquid nor too thick. It will cook in about 8 minutes.
The béchamel is now ready; set some aside for the bottom of the baking dish and for the surface layer. Mix the other béchamel with the cabbage and sausage. Meanwhile, preheat the static oven to 356 degrees Fahrenheit. Now it’s time to prepare the layers. Take the baking dish and put some béchamel, place the thin lasagna sheets on top, a layer of cabbage and sausage, mozzarella (I chose a drier pizza mozzarella, otherwise if you choose regular mozzarella, drain it a bit before using it), and grated Grana Padano. Continue with the layers until the last one. For the last layer, just put the béchamel and grated Grana Padano on top. Bake the lasagna at 356 degrees Fahrenheit and cook for 30 minutes. Then, to create the crust, set to grill mode at 392 degrees Fahrenheit for about 5 minutes.
Your savoy cabbage and sausage lasagna is ready, serve it warm! Delicious!
Storage and tips
The lasagna can be stored in the refrigerator for up to 2 days.
If you want a slightly more flavorful cheese, you can opt for scamorza instead of mozzarella.
