Lasagna with Cabbage

For the dough:

In a large bowl beat the eggs then add melted butter, salt and flour. Mix to combine. Knead the dough on a lightly floured surface then put it into a lightly greased bowl, cover with a tea towel and allow it to rest for an hour. Meanwhile prepare the filling.

For the filling:

Core, then slice the cabbage. In a large skillet or pot over medium heat add the olive oil. Once oil is hot add the cabbage, cover the pan and leave on a low heat for 3 minutes. Then add the onion into the pan with the cabbage. Cook until onion starts to soften. Then add the ground meat. Mix it all together and cook until meat is browned. Season with oregano and salt to your taste. The filling is ready at this point so remove the pan from the heat and set aside.

For the bechamel sauce:

Melt butter in a small pan over medium heat. Put in a tablespoon flour, stir it for a minute and pour in four cups milk. Heat the sauce on a low heat stirring until it gets thick then set aside.

For the assembly:

Preheat oven to 390°F.

Cut the dough into 5 equal sections. Roll out the first piece with a rolling pan to get a very thin dough sheet, about 1mm thick. Set aside while you roll out the rest of the sections of dough.

Take a round roasting tin 10 inches in diameter. Pour some bechamel into the roasting tin, just enough to cover the bottom. Place the dough sheet on top. Put 1/4 of the meat filling and grated cheese over the top of that. Then add a layer of bechamel again, then a dough sheet and continue layering in the same order until you completely fill the tin with lasagna. A cheese layer must be on the top.

Send your lasagna to the preheated oven and cook at 390°F for about 30 minutes.