Triple cheese lasagne with pointed cabbage

Ingredients

Directions

1. 1

   Pour 100 ml of boiling water over the porcini mushrooms and soak for about 10 minutes. Peel and finely dice onions. Peel garlic and chop finely.

2. 2

   Heat 2 tablespoons of oil in a large frying pan. Coarsely crumble the minced meat and fry it while turning. In the meantime, pour the porcini into a sieve lined with kitchen paper, collecting the porcini water. Finely chop the mushrooms. Add garlic and half of the onions to the minced meat and fry briefly. Season with salt, pepper and paprika. Stir in tomato paste, sweat it. Deglaze with cep water, cream and tomatoes. Chop the tomatoes a little bit. Bring to the boil and simmer covered for about 5 minutes. Season again with salt, pepper and 1 pinch of sugar.

3. 3

   In the meantime clean, wash and quarter the pointed cabbage and cut into strips. Heat 2-3 tablespoons of oil in a large pot. Sauté the pointed cabbage and the remaining onion in it. Dust with flour and sauté briefly. Stir in 300 ml water and bring to the boil. Stir in cream cheese and stock. Season to taste with salt and pepper.

4. 4

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Spread 3-4 tablespoons of the pointed cabbage sauce on the bottom of a flat casserole dish (approx. 18 x 32 cm; 7 cm deep). Place 4 lasagne plates on top. Then spread about half of the chopped mass, again lasagne sheets, the whole pointed cabbage, lasagne sheets, another half of chopped mass, lasagne sheets and finally the rest of the chopped mass. Squeeze a little mozzarella between kitchen paper, tear up roughly and spread on the lasagne. Grate Grana Padano very finely, sprinkle 3⁄4 over it. Bake in a hot oven for 45-50 minutes.

5. 5

   Meanwhile wash the cherry tomatoes, cut them in half. Heat 2 tablespoons of oil in a frying pan. Sauté the tomatoes briefly while turning. Season with salt and pepper. Wash the basil, shake dry and remove the leaves.

6. 6

   Take the lasagne out of the oven and let it rest on a cake rack or grate for about 5 minutes. Then cover with tomatoes and sprinkle with remaining Grana Padano and basil leaves.