Lasagne snails

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 5

Ingredients

Servings: 4
  • 500 g Savoy cabbage
  • 100 g Bacon in thin slices
  • 1 Onion
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1 1/2 (225 g) Becher Crème fraîche
  • 125 g grated medieval Gouda cheese
  • 10 (approx. 140 g) Lasagne sheets
  • 100 ml Vegetable broth (instant)
  • 7-10 Tbsp Fat or oil
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean, wash and cut the savoy cabbage into very fine strips. Cut bacon into fine strips as well. Peel and chop the onion. Heat the oil in a pan. Fry the onion and bacon strips in it.

  2. 2

    Add the savoy cabbage, braise and season with salt, pepper and nutmeg. Stir in 150 g crème fraîche and simmer for 2-3 minutes. Stir 75 g cheese into the savoy cabbage and let it melt. Remove from the heat and allow to cool.

  3. 3

    In the meantime, precook the lasagne sheets in portions in boiling water for about 3 minutes. Rinse in cold water, cut in half lengthwise and place on a lightly oiled plate. Spread some savoy cabbage filling on each strip of pasta, roll it up and place it close together upright in a high, greased casserole dish.

  4. 4

    Mix the stock and remaining crème fraîche and pour over the pasta snails. Close the casserole dish well with aluminium foil. Bake lasagna rolls in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.

  5. 5

    Remove foil, sprinkle lasagne snails with remaining cheese and continue baking without foil for about 10 minutes.

Nutrition Facts

KCAL
590 kcal
CARBS
28 g
FATS
41 g
PROTEINS
24 g

Categories & Tags

Main DishesPasta