Cook lasagna sheets in boiling salted water until al dente, remove, rinse with cold water and drain well. Melt butter in a saucepan, stir in flour, cook briefly, pour in the milk and simmer, stirring constantly until sauce is thickened. Season with nutmeg, salt and pepper. Blanch tomatoes, rinse with cold water, peel and coarsely chop. Peel and finely chop the onion and garlic.
Rinse the cabbage and cut into fine strips. Sauté vegetables in 2 tablespoons oil, add ground meat, cook until crumbly and mix in tomatoes tomatoes. Braise everything 8 minutes and season with salt and pepper. Finely chop parsley stir into mixture. Grease a baking dish and layer cooked pasta sheets, ground meat mixture and bechamel. Top remaining layer with sauce, sprinkle with cheese and bake in an oven preheated to 180°C (approximately 350°F) 45 minutes, until golden. Remove from oven and serve.