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Savoy Cabbage Lasagna with Scamorza and Prosciutto cotto

Savoy Cabbage Lasagna with Scamorza and Prosciutto cotto-feature-plated-fork

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5 from 9 reviews

Savoy Cabbage Lasagna with Scamorza and Prosciutto cotto. A scrumptious take on lasagna using Savoy cabbage in place of the pasta sheets, béchamel with a twist, some Italian ham, and a lovely cheese meant for melting. If you love cabbage, you are going to fall in love with this dish!

Ingredients

Scale

Béchamel:

  • 3 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 cups 3.25 % milk
  • 2/3 cups shredded Italian Provolone
  • Pinch of salt and pepper
  • 1/2 tsp fresh grated nutmeg

Kale:

  • 1 bundle of black Tuscan kale washed and stems removed
  • 2 tablespoons evo oil
  • 1 clove whole garlic pressed
  • pinch of chili flakes
  • pinch salt and pepper

Lasagna:

  • 12 leaves of Savoy cabbage
  • 130 g prosciutto cotto
  • 125 g sautéed kale
  • 230 g cubed Scamorza
  • 30 g shredded Scamorza for the top
  • 60 g grated Parmigiano Reggiano

Instructions

Kale:

  1. Put a large pot of water on boil. Toss kale into the boiling water and cook for 10 minutes.
  2. Take kale out and let drain. Put it in a bowl.
  3. In a medium sauté pan, drizzle in evo oil, sprinkle in chili flakes, and throw in garlic. Swish ingredients around in the pan and turn on the heat to a med to high setting. Once garlic starts to sizzle, add kale, and toss. Sauté for 2-3 minutes, take off heat, place in a bowl and set aside.

Cabbage:

  1. Place water in a large pot with steaming tray, turn on heat to a high setting.
  2. Wash and place cabbage leaves into the steaming tray and cover. Let that steam for 20 minutes. Turn off heat, take steaming tray off of pot, and place on a dish to cool.

Béchamel:

  1. While cabbage is steaming, place butter in a medium sauce pot. Turn heat to a medium setting. Once butter melts, add the flour and whisk until it forms a paste and starts to turn golden in color.
  2. Add the milk and whisk until smooth. Sprinkle in salt and pepperand a pinch of nutmeg. Whisk again.
  3. When the mixture starts to thicken, toss in provolone and keep whisking until smooth and thick. Turn off heat and set aside. Spoon out 4 tablespoons of the béchamel and set aside in a bowl. Take a hand blender to the rest of the béchamel, add the sautéed kale, and blitz until the kale and béchamel are well incorporated. Set aside.

Assembly:

  1. Get a 8 x 12 x 1 1/2 inch deep baking dish. Spoon some of the béchamel/kale sauce on the bottom. Sprinkle lightly with Parmigiano.
  2. Take some of the steamed cabbage and layer it onto the bottom of the dish. Spoon some of the kale/béchamel sauce over the cabbage, then place a layer of prosciutto cotto.
  3. Sprinkle the cubed scamorza over the prosciutto cotto and dust with grated Parmigiano.
  4. Now layer some more of the steamed cabbage on top, this is the second layer. Do the same, spoon sauce over cabbage, sprinkle cubed Scamorza, and grated Parmigiano.
  5. Do one more layer like this and the top will be done slightly different.
  6. You have three layers now. Time to do the top: layer the cabbage over the third layer. Take the plain béchamel you set aside before,and drizzle it over the cabbage. Sprinkle with Parmigiano, and the shredded Scamorza.
  7. Now take a slice of the prosciutto cotto and sliver it. Toss it sporadically over the top. Drizzle with evo oil and place on the middle rack of the oven.
  8. Bake for 20 minutes. Take out of oven and lest rest a bit before cutting.
  9. Ready to serve.

Enjoy!

Notes

If you cannot find the Scamorza, then just use mozzarella.

Instead of the Italian Prosciutto cotto, use one of your favorite cooked hams.

To make it gluten free, just use a gluten free flour to make the béchamel. If using cornstarch, mix well with cold water, then put it in after the provolone goes in. Add a little at a time and see how it thickens. You do not want it to get too thick.

Spinach works well instead of the kale. Or, you can skip the greens, and just have plain béchamel.

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