Simple Way to Prepare Quick Ricotta, leek and Savoy cabbage lasagne 😋😋😋

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We hope you got insight from reading it, now let's go back to ricotta, leek and savoy cabbage lasagne 😋😋😋 recipe. You can have ricotta, leek and savoy cabbage lasagne 😋😋😋 using 11 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Ricotta, leek and Savoy cabbage lasagne 😋😋😋:

1. Prepare 3 of leek.
2. Prepare 1/2 of Savoy cabbage.
3. Get 250 g of ricotta.
4. Use 4 tbsp of sour cream.
5. You need 1 tsp of fresh thyme.
6. Prepare 2 tsp of mustard.
7. Provide 6 sheets of lasagne.
8. You need 1 tbsp of butter.
9. Prepare 4 slice of smoked cheese (can leave it out but gives a great taste).
10. Prepare 100-150 g of cheese grated.
11. You need of Salt and pepper.

Steps to make Ricotta, leek and Savoy cabbage lasagne 😋😋😋:

1. Halve the leek and slice them, slice the Savoy cabbage..
2. Place the cabbage into salt boiling water, bring it back to boil and cook for 1-2 min. Don’t discard the cooking water we will need that later..
3. Heat the butter in a sauce pan and add the chopped leek, cook it for 5 min until soften. Add the ricotta, mustard, 2 tbsp sour cream, thyme and cabbage. Spoon about 6-7 tbsp of cabbage water to the pan, mix everything and cook it for about a couple of minutes..
4. Spoon 3-4 tbsp sauce mixture to the bottom of a 20 by 20cm Pyrex, put 2 lasagne sheet on top, and layer the rest in the following order: half of the leftover sauce, 4 slice of smoked cheese, 2 lasagne sheet, rest of sauce, 2 lasagne sheet, 2 tbsp sour cream and finished it off with the grated cheese..
5. Bake it in a 180 degrees fan oven for 20 min. Enjoy! 😋😋😋😋.

En riktigt smarrig och enkel lasagne som du gör på rivna grönsaker, massor av vitlök, krämig ricotta och mozzarella. Add half the grated cheese to the mixture. The Best Stuffed Savoy Cabbage Recipes on Yummly La torta salata con ricotta e prosciutto cotto è sicuramente tra le torte salate che più amo perché veloce, gustosa e piace sempre a tutti. The cabbage family is both large (there are more than a dozen relatives) and strong-flavoured.

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