Cabbage And Potato Lasagna - cooking recipe

Ingredients

1.5 kg potatoes
1 kg Savoy cabbage, trimmed and cut into wedges
1 None onion, peeled and diced
1 clove garlic, peeled and finely chopped
60 g butter or margarine
2 tbsp tomato puree
65 g plain flour
1 can (425g) peeled tomatoes
1 tsp oregano, finely chopped
400 ml vegetable stock
250 g whipping cream
25 g cream cheese
150 g Gouda, grated
None None oregano, to garnish

Preparation

Preheat oven to 400\u00b0F. Wash potatoes and cook in boiling water for 20 mins. Peel when cool. Meanwhile, cook cabbage in boiling salted water for 10 mins, then drain. Slice the potatoes.
Heat 1 tbsp butter in a saucepan and saute onion and garlic. Stir in tomato puree, sprinkle with 1 tbsp flour. Add chopped tomatoes, oregano and 3/4 cup of water. Season and cook for 5 mins at high heat.
To make the white sauce, heat remaining butter in a saucepan and brown remaining flour. Add stock and cream, stirring constantly. Add cream cheese and stir until melted. Season.
Grease a 12 x 7 inch baking dish and fill with layers of white sauce, cabbage, grated cheese, tomato sauce and potatoes. Repeat, ending with a topping of grated cheese. Bake for 40 mins and serve with garnish of oregano.