Potato Lasagne with Savoy Cabbage : a Complete Dish That Drives Everyone Wild!…
Potato and Savoy cabbage lasagna, a healthy and yummy combination for a tasty first course that everyone really likes! I decided to make this recipe because a few days ago I tasted potatoes together with Savoy cabbage and I said to myself, “WOW, this combination is great and with cheese it would be even better! Why hadn’t I thought of this before?” That’s where the idea of lasagna came from, so many layers made of potatoes, savoy cabbage and cheese, these three ingredients together are a combination of flavor and yumminess.
Ingredients:
- 5 yellow potatoes / Yukon Gold potatoes
- 1 Savoy cabbage
- 250g (8.8 oz) ricotta cheese
- 350g (12.3 oz) scamorza cheese
- 50g (1/2 cup) grated Parmesan cheese
- Extra virgin olive oil, as needed
- 2 teaspoons salt
- 2 teaspoons black pepper
How to prepare Potato Lasagne with Savoy Cabbage:
- Wash the savoy cabbage and potatoes thoroughly under water.
- First blanch the savoy cabbage leaves in boiling water for about 5 minutes and then drain them. They must be dry.
- Then peel the potatoes and slice them thinly lengthwise.
- Blanch them too in boiling water for 5 minutes. Drain and let them dry.
- At this point prepare the ricotta cream. With a whisk, mix the ricotta with a trickle of water. It should simply become creamy.
- Start assembling the lasagna: add a first layer of potatoes, then salt, oil and pepper.
- Add a second layer of savoy cabbage.
- Then ricotta cream, slices of scamorza and Parmesan cheese.
- Then potatoes again, oil, salt and pepper, cabbage, ricotta cream, scamorza and Parmigiano.
- Bake at 180°C (340°F) for about 20 minutes.
- And there you have the lasagna in a light version of potatoes and savoy cabbage. Are you curious? Make it yourself!
Bon Appétit!
