Savoy Cabbage Lasagna
Category: Main Course
Servings: 6
This Savoy Cabbage Lasagna is a delectable twist on the traditional lasagna, featuring layers of tender savoy cabbage, a rich beef ragù, creamy béchamel sauce, and melted provola cheese. It’s an elegant, comforting dish that makes a hearty meal perfect for family gatherings or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Savoy Cabbage | 16 leaves |
| Provola Cheese (cubed) | 350g |
| Grana Padano DOP (grated) | 50g |
| Celery | 1 stalk |
| White Onions | 1 |
| Carrot | 1 |
| Garlic | 1 clove |
| Ground Beef (minced) | 300g |
| Tomato Passata | 700g |
| Water | 300g |
| Red Wine | 60g |
| Rosemary | 1 sprig |
| Salt | to taste |
| Butter | 100g |
| Whole Milk | 1L |
| All-Purpose Flour (00 type) | 100g |
| Nutmeg | to taste |
Instructions
-
Prepare the Ragù
Begin by preparing the ragù. Finely chop the celery, peeled and trimmed carrot, and the onion. Heat some oil in a large pan and add the chopped vegetables to sauté over medium heat for about 10 minutes, stirring occasionally until softened and golden. Once the vegetables are well sautéed, add the ground beef. Cook slowly for about 10 minutes, stirring occasionally, until the meat is browned. -
Deglaze & Simmer
Once the meat is browned, deglaze the pan with red wine. Allow the alcohol to evaporate, and then add the rosemary. Pour in the tomato passata, season with a pinch of salt, and stir well. Cover the pot with a lid and let the ragù simmer on low heat. -
Make the Béchamel Sauce
In a separate pan, melt 100g of butter over low heat. Once melted, stir in the 100g of flour and cook for a few minutes, stirring constantly until the mixture turns golden. In a separate saucepan, heat the milk with a pinch of nutmeg and salt to infuse the flavors. Gradually add the warm milk to the butter-flour mixture, stirring vigorously with a whisk until the sauce thickens, about 5–6 minutes. Set the béchamel sauce aside to cool. -
Prepare the Cabbage
Carefully peel 16 leaves from the head of savoy cabbage, removing the tough core from each leaf. Blanch the leaves in boiling salted water for 5 to 10 minutes, depending on their thickness, until they become tender. Once cooked, remove the cabbage leaves from the water and set them aside to drain. -
Assemble the Lasagna
Preheat your oven to 200°C (390°F).
To assemble the lasagna, start with a layer of cabbage leaves at the bottom of your baking dish. Spread a layer of ragù over the cabbage, followed by a layer of béchamel sauce, and then sprinkle some provola cheese cubes and grated Grana Padano cheese. Repeat the layers until you run out of ingredients, making sure to finish with a final layer of cabbage, ragù, béchamel sauce, and a generous sprinkle of Grana Padano cheese on top. -
Bake
Place the assembled lasagna in the oven and bake for 30 minutes. After that, switch to the grill setting and bake for an additional 5 minutes to get a golden, crispy top. Remove from the oven and let it cool for a few minutes before serving.
Tips & Variations
- Vegetarian Option: Replace the ground beef with lentils or a mixture of mushrooms and other vegetables for a meat-free alternative.
- Storage: Leftover lasagna can be stored in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
- Freezing: This dish freezes well. Assemble the lasagna up to the point of baking, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, adding extra time if needed.
This Savoy Cabbage Lasagna is a showstopper that will leave your guests asking for seconds. The sweetness of the cabbage, the savory richness of the ragù, and the creamy béchamel create a mouthwatering experience that is sure to become a favorite at your dinner table.
