New Year's Lasagne resolutions

So back to work for us all. The best thing of this time of the year is that we all still feel pampered by cosy images of a long needed precious time spent with family and friends over these past festivities. All this cheerful togetherness, however, has brought along the other side of the coin, which is tangible enough (talking me sadly through my trousers size), and its removal on top of all our new year's resolutions. Undoubtedly no sacrifice can be fully adopted without an exception to the rule. That's why tonight I'm cooking the healthiest red cabbage based vegan lasagna version. Why, aren't you?

cavolirossi

Red Cabbage Lasagne (serves 6 persons)

  • 1 red cabbage (about 1 kg.)
  • 250 g. carrots
  • 125 g mozzarella cheese
  • 150 g cooked ham
  • 250 g fresh pasta lasagne sheets
  • 50 ml extra virgin olive oil
  • 500 ml bechamel sauce
  • 100 g grated Parmesan cheese
  • 30 g dairy butter
  • 6 sage leaves
  • salt and pepper to taste

For the béchamel sauce:

  • 50 gr. dairy butter
  • 50 gr. all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1/2 tsp. ground nutmeg
  • 1/2 liter whole milk

Preheat the oven at 180°. Clean the red cabbage, removing the outer leaves (if damaged), then cut it into 4 pieces, wash it under running water and put it to boil in salted boiling water for approximately 10 minutes. Peel the carrots and put them to boil along with the red cabbage for the same amount of time. Once the vegetables aree cooked, drain and allow them to cool, then cut them into smaller pieces and put 2/3 of them in a blender together with 20 ml of oil, a pinch of salt and  some freshly ground pepper. Blend until you get a creamy consistency, if necessary adding 2 or 3 tablespoons of boiling water (preferably that previously used for cooking the vegetables).

Prepare a nice thick bechamel. To start with, heat the milk in a saucepan; apart, melt the butter over low heat, then turn off the heat and add the flour, stirring with a whisk to prevent lumps from forming. Then put it back on low heat and stir until it becomes golden. You will have obtained what the French call roux; flavor the milk with nutmeg and a pinch of salt (you can do these operations even as the last step, when the sauce is ready); then join it gradually to the roux, stirring the whole thing vigorously with a whisk. Cook for 5 minutes on low heat until the sauce thickens and begins to boil.

Now you can compose the lasagna in a pyrex baking dish greased with butter. We start with a thin layer of bechamel sauce, then a sheet of lasagne, and then a layer of red cabbage and carrots cream, another sheet of lasagne, a layer of thin slices of mozzarella, carrots and cabbage, a tsp of oil, still a layer of pasta, one of ham, and so on continuing to alternate layers (each cycle calls for a sprinkle of salt and pepper to taste). Finish off with a layer of red sauce, then sprinkle the grated Parmesan cheese and some butter. Bake for 25 minutes at 180 ° C. Serve the piping hot lasagne garnished with sage leaves.

Happy new year with love and lasagne,

Eleonora