Servings:
4
Prep time:
40
Cooking time:
30
INGREDIENTS
- For the filling:
- - 500 g white cabbage
- - 400 g of crescenza cheese
- - 100 ml of goat's milk
- - 4 tablespoons of pecorino
- - 4 tablespoons of extra virgin olive oil
- - salt
- For the dough:
- - 175 g INSTRUCTIONS
- Cut the cabbage into thin strips and then brown it in the oil, salt lightly, put the lid on and cook for 5 abundant minutes.
- Whisk together the growing goat's milk, in the end, add the stewed cabbage and mix thoroughly.
- Build the 4 lasagna directly in a rectangular dish lined with baking paper. Coated, with a gap, then put 4 tablespoons of cream over the first layer of dough, cover with cheese sauce and a few flakes of pecorino. Continue until all the ingredients, ending with cream and cheese. Bake lasagna at 180 ° C for about twenty minutes.
