Lasagna cabbage with meat and mushrooms

Description

In this lasagna instead of pasta, use cabbage leaves, and it is more diet, but very tasty and juicy.

Ingredients

Cabbage

1 plug
Onion

1 piece
Garlic

3 tooth
The Apium graveolens Dulce

3 sprig
Carrots

2 piece
Mushrooms

300 g
Parsley

1 coup
Bacon

100 g
Minced meat

500 g
Dry white wine

0.5 cup
Tomato

500 g
Mozzarella

300 g
Parmesan

150 g
Olive oil

3 Tbsp
Salt
Black pepper

Cooking

Ingredients.

1. Cut onion finely and fry in a little olive oil until transparent. Cut the bacon into small pieces, add to the onions and cook for 3-4 minutes. Carrots and celery cut into small cubes and add to the pan. After 3 minutes pour melkorublenoy mushrooms and garlic, and then add the beef. Cook stirring to break the pieces of meat 5 minutes, pour the wine and continue to cook for another 5 minutes.

2. Tomatoes cut into cubes and add to the frying pan to the mince. Add the chopped parsley, pepper and salt to taste and cook for 20 minutes, stirring until evaporation of excess fluid.

3. From cabbage to cut the stalk. The cabbage boil until soft and disassemble on the leaves. Have leaves cut out the hard part near the base.

4. Spread on the bottom of the lasagna sauce, and cover with cabbage leaves, top with more sauce evenly.

5. Put plastics mozzarella and grated Parmesan.

6. Make another layer of cabbage, sauce and cheese.

7. Cover with remaining cabbage leaves and mozzarella, sprinkle with Parmesan cheese.

8. Bake in the oven at 200 degrees 30 minutes to the cheese on top is melted and brown.

9. Serve with sour cream.

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