Authentic home cooking from Italy, with US measurements. 
Savoy Cabbage Lasagna with Spiced Cinnamon Ragu
This is a meat-based version of a vegetarian recipe that uses lentils instead of meat. Here, I’m trying a simple but very flavorful 'white' ragu.
Savoy Cabbage Lasagna with Spiced Cinnamon Ragu
This is a meat-based version of a vegetarian recipe that uses lentils instead of meat. Here, I’m trying a simple but very flavorful 'white' ragu.
Open in Cookpad AppSteps
- 1
Sauté the onions, then add the sausages. As they cook, break them up to your desired texture.
- 2
Add the ground beef and the chopped outer leaves of the savoy cabbage.
- 3
If you have leftover grilled meat, add it as well. Add a generous tablespoon of cinnamon (start with a teaspoon if you prefer, and add more to taste). Cook over very low heat for at least 1 hour.
- 4
Separate the cabbage leaves and blanch them in boiling water for 2 minutes after the water returns to a boil. Drain well and let dry.
- 5
Prepare the béchamel sauce by adding the flour to 2 cups (500 ml) of cold milk. Add to the ragu and bring to a boil until thickened. Assemble the lasagna by layering ragu, then pasta.
- 6
Use the cabbage leaves as lasagna layers, sprinkling grated Parmesan on each layer.
- 7
Continue layering until all ingredients are used and the dish is filled.
- 8
Bake at 350°F (180°C) for 40 minutes.
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