Creamy Cabbage Lasagna

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Creamy Cabbage Lasagna

Prep time: 20 mins | Cook time: 35 mins | Total time: 55 mins

Ingredients

The Base & Filling

  • 1 medium head of cabbage: Cut into large leaves, tough stems removed.

  • 2 cups ricotta cheese

  • 1 1/2 cups mozzarella cheese: shredded.

  • 1/2 cup Parmesan cheese: Grated.

  • 1 medium onion: chopped.

  • 2 cloves garlic: Mince d.

  • 2 tbsp olive oil

  • Salt and pepper: To taste.

  • Fresh basil or oregano: For garnish.

The Béchamel Sauce

  • 3 tbsp butter

  • 3 tbsp all-purpose flour (Gluten-free flour works too).

  • 2 1/2 cups milk

  • 1/4 tsp nutmeg

  • Salt and pepper: To taste.

Instructions

1. Prepare the Cabbage “Noodles.”

Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch them for 2-3 minutes until tender but still firm. Drain the leaves and pat them dry with paper towels. Removing excess moisture is key to preventing a watery lasagna!

2. Create the Béchamel

In a saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste (roux). Gradually pour in the milk, whisking constantly to keep it smooth. Simmer for 5-7 minutes until thickened. Stir in the nutmeg, salt, and pepper, then set aside.

3. Mix the Ricotta Filling

Heat olive oil in a skillet and sauté the onion and garlic until softened (about 3-4 minutes). In a medium bowl, combine the ricotta, the sautéed onion/garlic, 1 cup of the mozzarella, and the Parmesan. Season well with salt and pepper.

4. Assemble the Layers

Preheat your oven to 375°F (190°C). Grease a baking dish and follow this order:

  • Bottom: A thin layer of béchamel sauce.

  • Layer 1: Cabbage leaves, followed by half of the ricotta mixture.

  • Layer 2: Cabbage leaves and the rest of the ricotta mixture.

  • Top: A final layer of cabbage, the remaining béchamel, and the final 1/2 cup of mozzarella.

5. Bake and Serve

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbling. Let it rest for 5-10 minutes before slicing to let the layers set. Garnish with fresh herbs.

Pro Tip: If your cabbage leaves are very thick, you can use a rolling pin to gently flatten the blanched ribs before layering; this helps the lasagna lay flatter and cut more cleanly.

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