creamy cabbage lasagna

 

Recipe Introduction: This creamy cabbage lasagna is a comforting and indulgent twist on the classic Italian lasagna. Packed with tender cabbage layers, creamy béchamel sauce, and a cheesy topping, this dish is rich, satisfying, and perfect for any cozy meal. It’s a great alternative for those looking to enjoy a lower-carb, vegetable-based lasagna without sacrificing flavor.

Ingredients:

• 1 medium head of cabbage (cut into large leaves, with the tough stems removed)
• 2 tbsp olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• 3 cups béchamel sauce (see below for instructions)
• Salt and pepper to taste
• Fresh basil or oregano (for garnish)

For the Béchamel Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour (gluten-free if needed)
• 2 1/2 cups milk
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Prepare the cabbage: Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch them for about 2-3 minutes until they are tender but still firm. Drain the cabbage leaves and set them aside on paper towels to dry.
2. Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste (roux). Gradually add the milk while whisking to prevent lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg. Set aside.
3. Prepare the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until softened, about 3-4 minutes. Remove from heat and let it cool slightly. In a bowl, combine the ricotta cheese, sautéed onions and garlic, 1 cup mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
4. Assemble the lasagna: Preheat the oven to 375°F (190°C). In a greased baking dish, spread a thin layer of béchamel sauce on the bottom. Place a layer of cabbage leaves over the sauce. Spread half of the ricotta mixture on top of the cabbage, followed by another layer of cabbage. Repeat the layers, finishing with a layer of cabbage and the remaining béchamel sauce.
5. Top with cheese: Sprinkle the remaining mozzarella cheese on top of the lasagna.
6. Bake: Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
7. Serve: Let the lasagna rest for a few minutes before slicing. Garnish with fresh basil or oregano.

Enjoy your creamy, delicious cabbage lasagna, a warm and comforting dish for any occasion!