Savoy cabbage lasagne: the recipe for a delicious and creamy vegetarian dish

Step 1

Tear off 12 cabbage leaves1and rinse them well under cold running water; then cook them in a large saucepan for about 20 minutes after boiling.

step 2

After the cooking time has elapsed, drain the cabbage leaves, carefully dab them with absorbent kitchen paper and stack them on a plate2.

step 3

Clean the remaining cabbage, cut it into strips and season it in a coated pan with a little oil and chopped onions3.

Step 4

Pour in 1/2 glass of water4, season with a pinch of salt and let the cabbage cook covered with a lid for about 20 minutes.

Step 5

At this point add the flour5.

Step 6

Mix well with a wooden spoon6until a creamy sauce is obtained.

Step 7

Add the milk7.

Step 8

Season with a pinch of nutmeg and salt and pepper8.

Step 9

Allow to thicken over a low heat, stirring frequently with a wooden ladle9until a kind of creamy béchamel is formed.

Step 10

Grease a rectangular baking dish of approx. 28 x 22 cm with a little oil10.

Step 11

Arrange 4 cabbage leaves slightly overlapping11.

Step 12

Distribute the steamed cabbage and béchamel filling evenly12.

Step 13

Sprinkle with grated Parmesan cheese13.

Step 14

Add the scamorza cut into small pieces14.

Step 15

Make two more layers, repeating the order of the ingredients and finishing with scamorza, parmesan and a drizzle of oil15; then place in the convection oven at 200 °C and cook for about 20 minutes.

Step 16

Once cooked, remove from the oven16and let rest at room temperature for a few minutes.

Step 17

Bring the cabbage lasagne to the table17and serve.