Ricotta, leek and Savoy cabbage lasagne 😋😋😋

3 leek

1/2 Savoy cabbage

250 g ricotta

4 tbsp sour cream

1 tsp fresh thyme

2 tsp mustard

6 sheets lasagne

1 tbsp butter

4 slice smoked cheese (can leave it out but gives a great taste)

100-150 g cheese grated

Salt and pepper

Halve the leek and slice them, slice the Savoy cabbage.

Place the cabbage into salt boiling water, bring it back to boil and cook for 1-2 min. Don’t discard the cooking water we will need that later.

Heat the butter in a sauce pan and add the chopped leek, cook it for 5 min until soften. Add the ricotta, mustard, 2 tbsp sour cream, thyme and cabbage. Spoon about 6-7 tbsp of cabbage water to the pan, mix everything and cook it for about a couple of minutes.

Spoon 3-4 tbsp sauce mixture to the bottom of a 20 by 20cm Pyrex, put 2 lasagne sheet on top, and layer the rest in the following order: half of the leftover sauce, 4 slice of smoked cheese, 2 lasagne sheet, rest of sauce, 2 lasagne sheet, 2 tbsp sour cream and finished it off with the grated cheese.

Bake it in a 180 degrees fan oven for 20 min. Enjoy! 😋😋😋😋