Cabbage lasagna with cooked ham, fontina cheese and bechamel – Italian Cuisine

Cabbage lasagna with cooked ham, fontina cheese and bechamel


?>

Preparation of the lcabbage asagna with cooked ham, fontina cheese and bechamel

1) Start preparing the lasagna by washing the leaves of cabbage, scald them in water boil salted for a few seconds and cool them in cold water; then drain them in a colander, transfer them to a cloth, dry them and remove the hardest part of the central rib. Grate the fontina with a wide hole grater. Coarsely chop i walnut kernels.

2) Prepare the bechamel. In a saucepan, melt the butter, join the flour all at once, mix and then add the milk warm, continuing to mix. Salt, pepper, scented with nutmeg and cook until you get a creamy consistency. Turn off, cover and set aside.

3) Grease a 21×28 cm baking dish and cover it completely with part of the cabbage leaves. Roll out 2-3 slices of Ham, 1/4 of the grated fontina cheese, a layer of bechamel and 1/4 of the walnut kernels chopped up. Repeat the layers 3 more times (cabbage, ham, fontina, béchamel and kernels) and complete with the parmesan and a few bows of butter.

4) Bake the lasagna at 180 ° for about 25 minutes until the surface is golden. If you want a crisper surface, turn on the grill in the last few minutes. Remove from the oven, let the lasagna rest for 10 minutes and serve.


This recipe has already been read 1048 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close