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1
For the dough:
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2
In a large bowl beat the eggs then add melted butter, salt and flour.
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3
Mix to combine.
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4
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.
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5
Meanwhile prepare the filling.
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6
For the filling:
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Core, then slice the cabbage.
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8
In a large skillet or pot over medium heat add the olive oil.
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9
Once oil is hot add the cabbage, cover the pan and leave on a low heat for 3 minutes.
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10
Then add the onion into the pan with the cabbage.
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Cook until onion starts to soften.
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12
Then add the ground meat.
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13
Mix it all together and cook until meat is browned.
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14
Season with oregano and salt to your taste.
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15
The filling is ready at this point so remove the pan from the heat and set aside.
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16
For the bechamel sauce:
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17
Melt butter in a small pan over medium heat.
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18
Put in a tablespoon flour, stir it for a minute and pour in four cups milk.
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19
Heat the sauce on a low heat stirring until it gets thick then set aside.
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20
For the assembly:
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21
Preheat oven to 390 degrees F.
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22
Cut the dough into 5 equal sections.
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23
Roll out the first piece with a rolling pan to get a very thin dough sheet, about 1mm thick.
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24
Set aside while you roll out the rest of the sections of dough.
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25
Take a round roasting tin 10 inches in diameter.
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26
Pour some bechamel into the roasting tin, just enough to cover the bottom.
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27
Place the dough sheet on top.
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28
Put 1/4 of the meat filling and grated cheese over the top of that.
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29
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.
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30
A cheese layer must be on the top.
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31
Send your lasagna to the preheated oven and cook at 390 degrees F for about 30 minutes.
