Photo: RFF
- From classic to extraordinary
- Lasagna with spinach sauce
- vegetarian lasagne
- Bolognese lasagne with turkey mincemeat
- Filled lasagne rolls
- Parisian lasagna
- Hhnchen Zucchini Lasagna
- Gourmet lasagne with beef ragout
- Lasagne with Kasseler-Gem se-So e
- Weikohl Lasagna
- Savoy Kassel Lasagna
- Mushroom Bread Chips Lasagna
- Lasagne roll with ham and ricotta filling
- Zucchini Lasagna Schnitzel
- Savoy Salmon Lasagna
From classic to extraordinary
Lasagna is the queen of pasta, a bliss in layers and a delicious cheese treat, combined with a delicious tomato and meat filling.
A layer of béchamel, a layer of bolognese, a layer of noodles. A layer of béchamel, a layer of bolognese, a layer of pasta - this is how the Italian classic tastes: lasagne alla bolognese . Every mom has her secret recipe and every region has its own ingredients. Gorgonzola is exchanged for Parmesan in Milan, and in Campania, mozzarella, ricotta and sausage are used.
We love pasta. So why not enjoy the Italian casserole all year round? Lasagna tastes not only classic, but also with vegetables and fish.
Strictly speaking, lasagna refers to the individual pasta plates, but not to the Italian casserole as a whole. Small tip: do not boil the pasta. The nuts and bolts is a good sauce - a lot of good sauce. In it, the individual plates cook as if by themselves.
Stack it up. And let us convince you of our lasagna recipes . Where else is there so much enjoyment in a form? Perhaps with this Italian delicacy: Spaghetti Carbonara - the original recipe.
Lasagna with spinach sauce
Ingredients (6-8 people)
4 onions, 5 garlic cloves, 6 tablespoons olive oil, 4 tablespoons tomato paste, 2 cans of cherry tomatoes, salt, pepper, 1 pinch of sugar, sweet and sweet peppers, 300 grams of cherry tomatoes, 800 grams of mixed minced meat, 250 ml vegetable stock, 600 grams of feta cheese, 9 lasagne plates, 2 scoops of mozzarella cheese, 100 g of baby spinach, 150 g of crème fraîche
preparation
1. Peel onions and finely dice. Peel garlic and chop finely. Heat 2 tablespoons of oil in a saucepan, sauté half of the onions and 2/5 of the garlic in them. Add 2 tablespoons tomato paste, sauté and deglaze with tomatoes. Season with salt, pepper, sugar and paprika.
2. Boil and simmer for about 5 minutes. Wash tomatoes and drain. Add tomatoes to the sauce, bring to a boil again and season again.
3. Heat 2 tablespoons of oil in a pan, crumble in the hamburger and fry vigorously while turning. Add remaining onions and 2/5 of the garlic and sauté briefly. Season with salt, pepper and paprika. Stir in 2 tablespoons tomato paste, sauté briefly. Deglaze with broth, simmer for 2-3 minutes.
4. Dab feta dry and cut into very thin slices. Put a little sauce into an ovenproof dish (26.5 x 19 x 6.5 cm), spread evenly. Place 3 lasagna plates next to each other, alternately layer the mince, sauce and feta. Layer remaining ingredients as well, finish with tomato sauce.
5. Drain the mozzarella cheese well and cut into slices. Evenly apply lasagne to it. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour.
6. For the sauce, wash baby spinach and drain well. Put the spinach, remaining garlic and 2 tablespoons of oil in a high mixing bowl and puree with a blender. Add creme fraiche. Season with salt and pepper. Remove the lasagne from the oven, garnish with a dollop of spinach sauce and garnish with spinach leaves.
vegetarian lasagne
Ingredients (8 pieces)
75 g frozen peas, salt, 15 g pine nuts, 1/2 bunch basil, 1 garlic clove, 65 g Parmesan cheese, 100 ml + 4 tbsp olive oil, pepper, 800 g yellow carrots, 1 aubergine, 200 g red and yellow cherry tomatoes, 1 El bauner sugar, 2-3 tablespoons balsamic vinegar, 2 packs of mozzarella mini balls, 1 organic lemon, 4 tablespoons butter, 4 tablespoons flour, 300 ml vegetable broth, 300 ml milk, 200 g double-cream cheese, grated nutmeg, 9 lasagne plates, 50 g of gouda cheese, 2 tablespoons of breadcrumbs, fat for the mold
preparation
1. Blanch peas in boiling salted water for approx. 4 minutes, drain into a sieve, rinse off with cold water and drain. Roast pine nuts in a frying pan until golden brown, remove. Wash basil, except for 2-3 stalks, shake dry, peel off leaves and chop finely. Peel garlic and cut into small pieces. Finely grate 35 g of Parmesan. Puree the pine nuts, parmesan, peas and basil in a high mixing bowl. Add 100 ml of olive oil slowly. Season with salt and pepper. Refrigerate until use.
2. Peel carrots and cut lengthwise into thin strips. Blanch carrots in boiling salted water for about 2 minutes and drain well in a colander.
3. Wash eggplant, clean and cut into thin slices. Heat 3 tablespoons of oil in portions in a large pan. Fry the aubergine slices in portions, turning them 3-4 minutes, remove, drain on kitchen paper.
4. Wash tomatoes. Heat 1 tbsp oil in a pan. Steam the tomatoes for about 2 minutes while turning. Sprinkle with sugar, caramelise briefly and deglaze with vinegar. Season with salt and pepper. Drain mozzarella.
5. Wash the lemon hot, rub dry and shave off the skin thinly. Halve the lemon, squeeze out one half. Melt the fat in a saucepan. Stir in the flour and sweat briefly. Add broth, milk, cream cheese, lemon juice and peel with stirring. Boil, boil for about 5 minutes, season with salt and nutmeg.
6. Grease a baking dish (about 17 x 26 x 5 cm). Spread a little béchamel sauce thinly on the bottom of the mold. Spread carrot strips on top. Put some béchamel sauce on top, cover with 3 lasagne plates. Spread some béchamel sauce on the lasagne plates. Then spread the tomatoes, mozzarella and 1/3 of the pesto. Cover with 3 lasagna plates. Brush the lasagne plates again with a little béchamel sauce and spread the aubergine slices on top. Distribute the remaining béchamel sauce on the aubergines and finish with 3 lasagne plates. Grate 30 g Parmesan and Gouda, mix with breadcrumbs. Distribute cheese mixture on the lasagne. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 40-45 minutes until golden brown.
7. Wash remaining basil, shake dry, peel off leaves and finely chop. Remove the lasagne from the oven, sprinkle with basil and add pea pesto as desired or serve in a bowl.
Bolognese lasagne with turkey mincemeat
Ingredients (4-6 people)
750 g tomatoes, 2 carrots, 1 leek, 2 celery stalks, 400 g turkey breast, 2 tbsp oil, salt, pepper, 1 pinch of sugar, 1 tbsp dried oregano, 1 tbsp tomato paste, 100 ml vegetable broth, 12 lasagne plates, 1 package mozzarella cheese, Fat for the mold
preparation
1. Wash and clean tomatoes. Peel carrots. Clean leek and celery and wash. Cut vegetables into small pieces. Wash the meat, pat dry and cut into fine pieces (alternatively you can also turn the meat through a meat grinder).
2. Heat oil in a saucepan. Sauté turkey meat for about 4 minutes while turning. Season with salt and pepper. Add vegetables, except for the tomatoes, and fry for another 2-3 minutes. Season with salt, sugar, oregano and pepper. Add tomato paste, deglaze with tomatoes and broth. Boil and simmer for about 10 minutes. Season again with salt, sugar, oregano and pepper.
3. Grease a baking dish (17 x 25 cm). Distribute some turkey bolognese on the bottom of the mold. Cover with 3 lasagna plates. Spread 1/3 of the remaining turkey bolognese on top. Cover with 3 more lasagna plates. Repeat the process 2 more times. Complete with remaining Bolognese. Drain mozzarella, slice and spread on the casserole. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 25 minutes. Remove and garnish with fresh oregano.
Filled lasagne rolls
Ingredients (6 people)
1 packet of pasta, 1 red pepper, 2 onions, 5 tablespoons olive oil, 1 can (850 ml) tomatoes, salt, pepper, sugar, 500 g fresh spinach leaves, 2 garlic cloves, 600 g mixed minced meat, 250 g creamy ricotta, 70 g pecorino cheese /Parmesan
preparation
1. Take the pasta dough out of the fridge and let it rest for about 30 minutes at room temperature. Clean the peppers, wash and finely chop. Peel the onions and finely dice them. Heat 1 tbsp of olive oil in a saucepan. Sauté paprika and half onion. Add tomatoes and juice and chop. Season the sauce with salt, pepper and a pinch of sugar. Cook over medium heat for about 10 minutes.
2. Read the spinach, wash, drain and chop. Peel garlic, finely chop. Heat 2 tablespoons of oil in a pan. Rest onion and garlic in it. Add the hack and fry for 5-8 minutes. Season with salt and pepper. Remove. Spinach in frying fat briefly collapse. Season with salt and pepper. Add spinach and cooking fluid to the hack. Stir in ricotta. Season with salt and pepper.
3. Preheat oven (electric stove: 220 ° C / circulating air: 200 ° C / gas: see manufacturer). Place the pasta plate with the narrow side against one end of a baking tray. Approximately Place 4 tbsp of chopped chips at a distance of approx. 5 cm from the edge, as a strip across the dough sheet. First lay the pasta trowel over the filling (see folding instructions Step 1). Next to distribute some hamburger stuff again. From the remaining dough sheet, let a "wave" overlap the filling (see step 2), cover again with the mince (see step 3) and overlap again. Continue this process until the other end of the dough sheet has folded over the last strip of the hamburger filling.
4. rub pecorino. Distribute pepper sauce on the noodles. Pecorino sprinkle over it. Soak the rest of the oil. Bake in a hot oven for about 20 minutes.
Parisian lasagna
Ingredients (4 people)
600 g mushrooms, 2 shallots, 35 g butter, 2 tbsp olive oil, salt, pepper, 35 g flour, 300 ml milk, 250 g vegetable stock, 150 g goat cream cheese, grated nutmeg, 200 g cooked ham, 60 g parmesan cheese, 6 lasagne plates, Fat for the mold
preparation
1. Clean mushrooms, clean and cut into thin slices. Peel the shallots and finely dice. Heat olive oil in a pan. Sauté the mushrooms for about 5 minutes, then add the shallots. Approximately Fry for 2 minutes, season with salt and pepper.
2. Melt butter in a saucepan. Sweat the flour in it. Add the milk and broth while stirring and simmer for 5-10 minutes. Stir in the goat's cheese and season with salt, pepper and nutmeg.
3. Cut the ham into small cubes. Rub parmesan. Halve the lasagna plates. Grease 4 small ramekins (11 x 11 cm, 4 cm high). Put 1 teaspoon of sauce into the molds. Place 1/2 of the lasagne plate, spread 1/3 of the mushrooms, the ham and the béchamel on top. Continue until everything is used up. Sprinkle with Parmesan. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 30-40 minutes
Chicken and Zucchini Lasagna
Ingredients (4 people)
500 g chicken fillet, 2 tablespoons oil, salt, pepper, 1 large or 2 small zucchini (about 300 g), 35 g butter, 300 ml milk, 300 ml vegetable broth, zest dish and juice of 1/2 lemon, 1 egg, Sugar, 5 stems basil, 6-9 lasagna leaves, 75 g pecorino cheese, fat for the mold
preparation
1. Wash chicken fillets, dab dry and cut in half horizontally or halve. Heat oil in a pan. Sauté meat in 2 portions from each side for about 2 minutes, season with salt and pepper and remove. Clean the zucchini, wash, cut in half and cut lengthwise into thin slices. Fry the zucchini slices portionwise in hot frying fat on each side for 1-2 minutes, season with salt and pepper, remove.
2. Melt the fat in a saucepan. Sweat the flour in it. Whisk with milk and broth. Lemon zest, except for something to sprinkle, and about 2 tablespoons juice, bring to a boil and simmer for about 5 minutes. Stir egg with 2-3 tablespoons sauce, stir in the sauce. Season with salt, pepper, sugar and remaining lemon juice. Wash the basil, dab dry, garnish until lightly, pluck the leaves from the stems, cut into thin strips and stir in the sauce.
3. Grease a baking dish. Add a little sauce and place 2-3 lasagna leaves next to each other. Approximately sandwich half of the zucchini and chicken fillet. Douse with sauce, cover again with 2-3 lasagne leaves and press. Coat the rest of the chicken and zucchini, sprinkle with sauce and cover with 2-3 lasagna plates. Grate cheese and sprinkle over it. Bake in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 40 minutes, finally cover if necessary. Remove the lasagne, allow to cool slightly. Garnish with basil leaves and the rest of lemon zest.
Gourmet lasagne with beef ragout
Ingredients (6 people)
200 g carrots, 150 g onions, 2 garlic cloves, 800 g lean beef in a piece, 2-3 tablespoons oil, salt, pepper, 1 teaspoon dried oregano, 1-2 tablespoons tomato paste, 150 ml dry red wine, 350 ml clear beef broth, 2 Zucchini, 40 g butter, 40 g + 1 tbsp flour, 200 ml clear vegetable stock, 350 ml milk, 125 g grated medieval gouda cheese, grated nutmeg, approx. 6 lasagna plates (without precooking), 30 g pine nuts, fresh marjoram for garnish
preparation
1. Peel the carrots and onions, finely dice them. Peel and chop garlic. Cut meat into small, just 1 cm large cubes. Heat oil in a high pan. Fry meat in a bowl while turning. Finally add onions, carrots and garlic and fry briefly. Season with salt, pepper and oregano. Stir in tomato paste, sauté and deglaze with wine and beef broth. Bring to a boil and cook covered for about 1 hour. Stir in between.
2. Clean the zucchini, wash and pat dry. Cut the zucchini lengthwise into slices approx. 1/2 cm thick (eg with the slicer). For the béchamel sauce, melt the fat in a saucepan and sauté 40 g of flour in it. Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Add 50 g of cheese to the sauce, melt in it and season with salt, pepper and nutmeg. Mix 1 tbsp flour and approx. 3 tbsp cold water. Stir flour into the prepared ragout and simmer for 4-5 minutes. Season with salt and pepper.
3. Place a thin layer of béchamel sauce on the bottom of a casserole dish and cover with 3 lasagne plates. Then spread half the ragout and cover with half of the zucchini slices. Then add another layer of béchamel sauce, lasagne plates, ragout and the remaining zucchini slices and cover with the remaining béchamel sauce. Sprinkle with 75g of cheese and pine nuts. Bake in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 45 minutes. Garnish the finished lasagna with fresh marjoram at will.
Lasagna with pork and vegetable sauce
Ingredients (4 people)
400 g of minced pork chop, 100 g of carrots, 150 g of celeriac, 1/4 stick of leek, 1 onion, 2 tablespoons of oil, 1 tablespoon of tomato paste, 1 can of lumpy tomatoes with herbs, 100 ml of vegetable broth, salt, pepper, sugar, 75 g of mediaeval Gouda cheese, 150 g of crème fraîche, 250 g of sour cream, 9 lasagne plates, fat for the mold, basil for garnish
preparation
1. Cut Kasseler into small cubes. Peel carrots and celery, wash and cut into small cubes. Clean and wash the leeks, quarter them and cut into small pieces. Peel onion and chop finely. Heat oil in a pan. Fry the casserole into it and take it out. Add the diced vegetables to the pan and sauté for about 1 minute. Stir in the tomato puree, roast briefly, then add the tomato cubes and broth. Season the sauce with salt, pepper and a little sugar and simmer for about 10 minutes.
2. Grate the cheese. Mix crème fraîche and sour cream and season with salt and pepper. Grease baking dish. Spread some grease sauce on the ground. Place 3 lasagna plates side by side. Layer the tomato sauce, the sauce and the lasagna plates again until all the ingredients have been consumed, finish with sour cream. Sprinkle lasagne with cheese. Bake in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 40 minutes. Remove the lasagne from the oven and garnish with basil.
Tip : For perfect vegetable cubes, we recommend a Nicer Dicer or a vegetable slicer
Cabbage lasagne
Ingredients (4 people)
1 roll of the day before, 1 head of white cabbage (about 1.5 kg), salt, 1 onion, 1 clove of garlic, 500 g of mixed minced meat, 1 teaspoon of mustard, 1 egg, pepper, 1/2 packet of passed tomatoes, 10 slices of bacon, 100 g of whipped cream, fat for the mold, aluminum foil
preparation
1. Soak rolls.
2. Clean the cabbage, cut into quarters and remove about 3/4 of the leaves from the stalk. Other cabbages use otherwise. Cut leaf ribs flat. Preheat for 3-5 minutes in boiling salted water. Take out and scald in cold water.
3. Peel the onion and garlic for the minced meat and cut into fine cubes. Knock hack, squeezed bread roll, onion, garlic, mustard and egg well. Season with salt and pepper.
4. Alternate tomatoes, cabbage and meat in a greased casserole dish. Finish with cabbage. Place the bacon slices on top. Cover with aluminum foil and stew in the preheated oven (electric cooker: 150 ° C / circulating air: 125 ° C / gas: stage 1) for approx. 1 1/2 hours. After about 1 hour cream pour over and cook without aluminum foil to the end. For the last 15 minutes, turn the oven up (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) and bake until crispy.
Savoy Kassel Lasagna
Ingredients (4 people)
1/2 head (about 600 g) kale, 1 medium onion, 600 g of minced pork chop, 2 tbsp oil, 1 tsp dried oregano, salt, black pepper, 3 tbsp butter, 3 tbsp flour, 300 ml milk, 1 tsp instant - Vegetable broth, grated nutmeg, 6-9 lasagne plates, 100 g of grated Edam cheese, oregano for garnish, fat for the mold
preparation
1. Clean savoy cabbage, quarter and wash, cut into strips. Peel onion and dice. Dice Kasseler. Heat the oil in a large pan and fry the casserole. Add oregano, onion and savoy cabbage, fry for a short time. Season with salt and pepper. Add 5 tablespoons of water and cook covered for about 5 minutes.
2. Melt the fat, dust the flour and sweat while stirring. Gradually add milk and 300 ml of water. Boil, stir in broth, simmer for about 5 minutes. Season with salt, pepper and nutmeg.
3. In a greased casserole dish (about 2 liters) successively in portions layers of béchamel sauce, savoy cabbage mixture and lasagna plates. Repeat 2-3 times depending on the height of the mold. Complete with Savoy mix and gravy. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 35-45 minutes. Garnish with oregano.
Mushroom Bread Chips Lasagna
Ingredients (4 people)
250 g mixed mushrooms (chanterelles, mushrooms, oyster mushrooms), 1 shallot, 1 teaspoon butter, 1 tbsp sunflower seeds, 1 teaspoon sugar, 1 tbsp red wine vinegar, 1-2 tbsp instant vegetable broth, salt, pepper, 12 thin slices of wholemeal Baguette, 1/2 bunch of chives, 1 small clove of garlic, 100 g of thin quark, 1-2 tablespoons of milk, baking paper
preparation
1. Wash chanterelles. Clean mushrooms and oyster mushrooms. Clean and slice mushrooms. Peel the shallot and finely dice. Heat the butter in a pan. Steam the shallot in a glassy sauce. Add sunflower seeds and mushrooms and fry until all the liquid has evaporated. Sprinkle with sugar and let the mushrooms caramelise. Deglaze with vinegar and broth, season with salt and pepper and bring to a boil.
2. Lay out the baking tray with baking paper and place the slices next to each other. Cover with baking paper and weigh with a smaller sheet or ovenproof plate so the bread slices do not buckle. In the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) roast for about 8 minutes crispy.
3. Wash the chives and shake dry. Set some stalks aside, cut the rest into fine rolls. Peel garlic and press through a garlic press to the quark. Season with salt and pepper and stir until smooth with milk. Stir chives into the quark.
4. Alternately stack bread chips, chive curd and mushroom mixture to make 4 portions of lasagna. Complete with bread chips. Drizzle the lasagne with some mushroom marinade and garnish with chives. To serve on a plate.
Lasagne rolls with ham and ricotta filling
Ingredients (4 people)
1 garlic clove, 1 medium onion, 500 g tomatoes, 2 tablespoons olive oil, salt, black pepper, 1 pinch of sugar, 9 lasagne plates (about 125 g), 1 yellow pepper, 1/2 bunch thyme and parsley, 500 g ricotta Cheese, 6 slices (about 200 g) cooked ham, 75 g grated gouda cheese
preparation
1. Peel garlic and onion and finely dice. Wash tomatoes, grate on a coarse grater until only the shell is left. Heat the oil, fry the onion and garlic in it. Add the grated tomatoes, season with salt, pepper and sugar. Simmer over low heat for about 10 minutes.
2. Cook the lasagne plates in boiling salted water for 5-6 minutes. Remove with a slotted spoon and put in cold water.
3. Clean and wash the peppers and cut into small cubes. Wash herbs, pat dry and finely chop. Mix ricotta with herbs and paprika. Season with pepper. Thirds of ham.
4. Drain the lasagne plates, halve lengthwise. Cover the lasagne plates with ham, spread with ricotta, roll up. Tomato sauce to taste again. Distribute half of the sauce in a casserole dish. Put rolls in the mold. Distribute the remaining sauce in the interstices. Sprinkle on Gouda. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 15-20 minutes.
Zucchini Lasagna Schnitzel
Ingredients (4 people)
600 g of small zucchini, 500 g of tomatoes, 1/2 bunch of oregano, 10 small thin pork schnitzel (about 50 g each), 2 tablespoons of olive oil, salt, black pepper, 30 g of butter, 40 g of flour, 250 ml of milk, 2 TL instant vegetable broth, 150 g grated gouda cheese, approx. 150 g lasagna leaves, fat for the mold
preparation
1. Wash and clean the zucchini and tomatoes. Cut zucchini lengthwise into strips, sliced tomatoes. Wash the oregano, pat dry, put aside for garnish. Finely chop the rest.
2. Wash Schnitzel, dab dry. Heat the oil in a large pan, fry the schnitzel in each side for 1-2 minutes. Season with salt and pepper and remove.
3. Melt the fat in the hot pan. Dust the flour and sauté while stirring. Gradually add 400 ml of water and milk with stirring. Bring to the boil, stir in broth. Gradually stir in 75 g of Gouda. Stir in oregano, season to taste with pepper and salt.
4. Grease a casserole dish, add some sauce to the dish, distribute. Lay lasagna leaves on top. Layer the zucchini, schnitzel, tomatoes, gravy and lasagna leaves into the shape, always seasoning the zucchini and tomatoes with salt and pepper. Sprinkle with 75 g of cheese. Bake in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 35-40 minutes. Serve garnished with the remaining oregano.
Savoy Salmon Lasagna
Ingredients (6-8 people)
750 g savoy cabbage, salt, 750 g salmon fillet, 1 onion, 75 g butter, 75 g flour, 1/2 l vegetable broth, 1/2 l milk, 200 g whipped cream, pepper, a few drops of lemon juice, 12 lasagna leaves, 30 g butter cheese, 30 g of gouda cheese, fat for the mold
preparation
1. Remove outer savoy cabbage leaves. Cut savoy cabbage into slices, remove strunk. Cut cabbage into strips and wash carefully. Blanch in boiling salted water for 2 minutes, drain well.
2. Wash the salmon, cut into pieces so that the salmon side by side produces a layer. Thick salmon pieces maybe a little flatter.
3. Peel the onion, finely dice. Melt the butter, fry the onion until glassy. Add flour and sauté while stirring. Add the stock, milk and cream while stirring, bring to a boil and simmer for 2-3 minutes. Season with salt, pepper and lemon juice.
4. Grease a high baking dish (about 16 x 25 cm). Spread 2 tablespoons of sauce in it. Put 3 sheets of lasagna on it. Brush with sauce, spread half of savoy cabbage, cover with 3 sheets of lasagne, sprinkle with sauce. Spread salmon, season with salt and pepper, spread 3 lasagna plates, remaining savoy cabbage, sauce and last noodles. Complete with sauce. Rub cheeses and sprinkle on them. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 40 minutes. Serve garnished with chervil.
