Peking Cabbage Lasagna Recipe
Peking cabbage lasagna with bacon, cook very quickly and with simple ingredients. Bacon can be replaced with minced meat, or you can do without meat products, it also turns out very tasty. Try to cook this lasagna, you will not be disappointed! Bon Appetit!
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Instructions
  1. The products are the simplest, and of course you can change to your taste, replace Chinese cabbage with white cabbage, cream with milk, add seasonings and herbs to your taste. The main thing is that the proportions of the sauce to the lasagna leaves are observed.
  2. Cut the onion into small cubes, grate the carrot, cut the tomato into cubes, and chop the garlic.
  3. Fry the sliced bacon in 1 tablespoon of vegetable oil, add the onion, carrot, tomato and garlic, and simmer for 5 minutes. Put the cabbage, cut into strips, cover and simmer for about 10 minutes. Pepper and add your favorite seasonings. If you cook without bacon, do not forget to add salt, I had enough salty bacon and cheese.
  4. Add cottage cheese or curd cheese, stir, simmer for 1-2 minutes, turn off.
  5. Stir the cream with two eggs, pour 2-3 tablespoons of sauce into the form (so that the dough is well baked at the bottom). Put 3 sheets of lasagna on the bottom.
  6. Put a third of the cabbage on the sheets, lightly sprinkle with cheese. Again put 3 leaves, a third of the cabbage, sprinkle with cheese.
  7. Put the remaining 3 leaves, the last part of the cabbage, pour the sauce and sprinkle with the remaining cheese. Bake in a preheated 200 ° oven for 30 – 35 minutes until browned. Orient yourself on your oven, if quickly blush, cover with foil.
  8. My lasagna was ready in half an hour.
  9. Lasagna perfectly keeps its shape, does not develop.
  10. Bon Appetit!!!
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