Vegetarian lasagne 2

2_03324 VEGETARIAN LASAGNA INGREDIENTS for 4 PERSONS 600 g of minced beef meat, pre-cooked lasagna sheets 6, a green cabbage, one clove of garlic, 1 teaspoon oregano, 250 g of tomato pulp, 25 cl of tomato paste, 4 tablespoons of breadcrumbs, 120 g of grated emmental, butter, salt and pepper. Heat the oven to 200 degrees, grease a baking dish. Peel and chop the onion and Brown in a pan for 5 minutes over medium heat in hot oil. Add ground beef, salt, pepper and, without ceasing to stir, continue cooking for 3 minutes over medium heat; turn off the heat, put in a bowl and keep aside. Clean cabbage, eliminated the toughest outer leaves, take 8 large leaves. Then other 6 closest to the heart of cabbage, cut into very thin strips. In a pot boil salted water and whiten large cabbage leaves 5 minutes cuocendole to a low heat. Prelevatele, drain and place them on a large platter. Dip the cut cabbage for two minutes in boiling cooking water. Drain Them. Then add into the bowl with the minced meat, add the crushed garlic, 1/2 teaspoon oregano, breadcrumbs, 50 g emmental cheese, salt and pepper and mix thoroughly. Mix the concentrate and tomato pulp. Pour 1/3 in the bottom of the baking dish, cover with lasagna, 3 2 cabbage leaves, plus 1/3 of stuffing and repeat the operation until the end of the ingredients. Sprinkle with oregano and bake for 50 minutes in hot oven. Remove from the oven, garnish with the rest of the emmental and finish cooking for another 10 minutes in hot oven. Served piping hot.