List of Ingredients
- 7 CUPS of milk
- 1 LB. of fresh sausage
- 5 OZ. of fresh lasagna sheets
- 3/4 CUP of all-purpose flour
- 1/2 CUP of unsalted butter
- 20 of savoy cabbage leaves
- 1/2 of shallot
- 1 TBSP. of extra-virgin olive oil
- Nutmeg
- salt
Method
Preheat the oven to 350°F.
For the Ragù
Remove the sausage meat from the casing and crumble. Chop the shallot. Add olive oil to a pan over medium-low heat, and cook the sausage and shallot for 20-25 minutes.
For the béchamel
Melt the butter in a saucepan over medium heat, then stir in the flour until smooth (about 2 minutes). Whisk in the cold milk. Continue to cook, stirring for 4-5 minutes until it starts to boil. Reduce the heat to low and simmer gently until thickened, stirring occasionally. Season with salt and nutmeg.
Blanch 20 savoy cabbage leaves in salted water. To blanch the vegetables, bring water to a boil. Add salt. Add the vegetables, then remove them with a slotted spoon and plunge into ice water as soon as they soften. Remove and dry them on a tea towel.
Cover the bottom of a baking dish (11” x 7”) with a layer of béchamel. Begin layering the casserole alternating with lasagna sheets, cabbage leaves, the ragù and béchamel. End with a layer of béchamel. Place in the oven and bake for around 20 minutes until golden brown.