Lasagna with red cabbage and sausage, gluten free pasta because without! The recipe for today's lasagne, In fact, It is without pasta but rich in flavor: layers of red cabbage with béchamel sauce with pecorino cheese and a white sauce pork sausage and fennel. Let's face it as well, It's not that having abolished the pasta has halved the calories of the dish, but a little less are … and without that the palate is about nothing penalized. I used a sausage where meat was cut with a knife, so once removed the casing pieces were big ones & tasty. I made a quick sauce by adding only so many seeds of fennel (with sausage are perfect), wine, Onion and black pepper. I blanched cabbage leaf by leaf (do you also, you will have a wonderful surprise… they don't tell you more but it's really special) and I topped off everything with a classic béchamel sauce with cheese. the result? Delicious, delicious and different from the usual. Seeing is believing.
1 red cabbage
600 grams of sausage
fennel seeds as required
150 ml of white wine or rosé
a little fresh thyme
extra virgin olive oil. to taste
salt and pepper, to taste
750 grams of bechamel (for the recipe click here)
80 grams of grated pecorino cheese Dop to add to bechamel
some flakes of butter
To prepare lasagna with red cabbage and sausage, remove the sausage from the gut, brown it in a pan with a drizzle of oil and, When you've changed colour on each side, Add the chopped scallions. Sauté the onion, stirring constantly, then add wine and add the fennel seeds. When the alcoholic portion of the wine has evaporated, Add half a cup of water and continue cooking over medium heat for 30 minutes and covered. Discover, pepper and add the fresh thyme (do not add salt without having tasted because the sausage is normally very seasoned), and then narrow down the sauce over high heat and set aside.
Wash and clean the red cabbage, peeling the leaves one by one, then Blanch for two minutes in lightly salted boiling water to which you add a teaspoon of lemon juice. Put cabbage leaves on absorbent paper so as to eliminate excess water.
Stir the hot bechamel pecorino, until complete dissolution.
Alternate layers in an oven dish of cabbage leaves, sausage sauce and bechamel, having care to finish with a layer of bechamel on which alone spread of flakes of butter. Cover the dish with aluminum foil and bake at 200 degrees static. After 20 minutes remove aluminum, move the oven function on ventilated and cook for another 10 minutes or until the bechamel is golden. Let rest lasagne with red cabbage and sausage a few minutes before serving. Bon appétit!