Cabbage and Mushroom Lasagna
1 hr 20 min
6 generously to 12 petitely
Layered vegetable lasagna with creamed mushrooms, cabbage, potatoes and béchamel sauce, baked until golden.
| prepPreheat oven to 350°F / 175°C | ||||||||
| 85 g unsalted butter (for béchamel) | Melt butter, whisk in flour 3 min | Gradually whisk in milk, stir until thickened 5–8 min | Stir in nutmeg, season with salt & pepper | Stir in reserved béchamel, simmer 10 min | Grease dish, layer leaves, potatoes & filling twice, top cheese | Cover with foil, bake 350°F / 175°C, 30 min | Uncover, bake until golden & potatoes tender, 20–30 min | Cool 10 min, serve |
| 25 g plus 3 g all-purpose flour | ||||||||
| 630 ml whole or lowfat milk | ||||||||
| 1/4 teaspoon freshly ground nutmeg | ||||||||
| Salt and ground black pepper | ||||||||
| 1 medium onion, chopped | Sauté onion & garlic until translucent | Add mushrooms, sage & sliced cabbage, sauté 10–12 min | Add wine, sauté until evaporated | |||||
| 1 garlic clove, minced | ||||||||
| 455 g assorted mushrooms (shiitake, oyster, porcini, chanterelles, etc.), thinly sliced | ||||||||
| 1 tablespoon finely chopped fresh sage | ||||||||
| 905 g Napa cabbage, sliced thin (remainder after leaves reserved) | ||||||||
| 120 ml dry white wine | ||||||||
| 12 large Napa cabbage leaves, reserved from the head | Blanch reserved cabbage leaves 2 min, drain & pat dry | |||||||
| 680 g (about 4) Yukon Gold potatoes, sliced 1/8-inch thick | ||||||||
| 135 g grated Parmesan cheese | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.