Ingredients

• 1 L milk
• 600 g fresh sausage
• 120 g fresh thin egg lasagna
• 100 g flour
• 100 g butter
• 20 pcs cabbage leaves
• half shallot
• extra virgin olive oil
• nutmeg
• salt

For the recipe for lasagna and savoy cabbage with sausage ragout, shell the sausage by removing the gut, chop the shallot and collect everything cold in a pan with a drizzle of oil; cook the ragù by shelling the sausage for 20-25 minutes.
Prepare the béchamel: cook the flour with the butter in a saucepan for two minutes, add the cold milk, salt and continue to cook the béchamel, stirring, for 4-5 minutes from boiling or until it begins to peel off the edge. Season with salt and season with nutmeg. Blanch 20 beautiful cabbage leaves in salted boiling water; drain them as soon as they are malleable.
Roll them out to dry on a tea towel. Cover the bottom of a baking dish (20 × 29 cm) with a layer of bechamel; whip the pastry overlapping the lasagna, the cabbage leaves, the ragù and the béchamel in layers; finish with the bechamel and gratin at 180 ° C for about 20 minutes.

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