This delicious cabbage lasagna recipe uses cabbage in place of the lasagna sheets. If you enjoy the best lasagna recipes but don’t want to use lasagna noodles there is an alternative and that is to use healthy cabbage leaves instead.
This cabbage lasagna is made in a rectangular pan (it should be at least two inches or 5cm high) and then baked to perfection. You can brown the cooked lasagna under a broiler to add more color if you like but this is optional.
This lasagna features ground beef, rice, onion and a creamy sauce too. In fact it features everything except the lasagna noodles and, as you can see, those can easily be replaced with cabbage.
The cheese sets on top to form a delicious layer and you can swap the mozzarella for Havarti if you want a different flavor or omit the mozzarella altogether for less cheesiness and use the parmesan only.
Pasta-free recipes for lasagna make a change from standard lasagna.
1½ pounds (725g) ground beef
1 chopped yellow onion
8 ounces (235ml) tomato sauce or passata
1/3 cup (60g) uncooked white rice
3 pounds (1 ½ kg) green cabbage
½ teaspoon black pepper
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup (110g) grated mozzarella
2 cups (500ml) milk
2 tablespoons all-purpose flour (plain flour)
2 tablespoons butter
1/3 cup (30g) grated parmesan
½ teaspoon salt
Drop about 20 of the cabbage leaves into boiling water.
Cover and cook for 3 minutes. Chop the remainder of the cabbage coarsely.
Heat a skillet and add the onion and beef.
Cook slowly, stirring frequently, until the beef browns.
Stir in the salt, pepper, basil, oregano, chopped cabbage, tomato sauce and rice.
Cover and simmer, stirring frequently, for 20 minutes.
Preheat the oven to 350 degrees F (180 degrees C).
Trim the thick ribs from the cabbage leaves.
Arrange about half the leaves in the bottom of a 13 x 9 inch `(33 x 23cm) pan, overlapping them a bit.
Spoon the beef mixture on top.
Top with the rest of the cabbage leaves, letting them overlap.
Melt the butter in a pan and stir in the salt and flour.
Beat this mixture with a wire whisk until smooth.
Stir in the milk gradually and bring the mixture to a boil, whisking all the time, until thick.
Let it boil for 1 minute and then remove from the heat.
Beat the eggs with a wire whisk and gradually beat in the hot milk mixture.
Pour this sauce evenly over the cabbage lasagna and sprinkle with the mozzarella and parmesan.
Bake for 45 minutes or until the top is set. Let it stand for 10 minutes then serve.
This flavorful treat is made with cabbage leaves instead of lasagna noodles and if you want to enjoy a pasta-free lasagna, this might be the best layered recipe to go for.
Layering the beef mixture with the cabbage leaves and topping the cabbage lasagna recipe with a creamy sauce and plenty of cheese means you will get the full lasagna effect, just without the pasta.
Cabbage is good for you and this meal also tastes delicious, whether you serve it alone or with some cherry tomatoes or steamed broccoli on the side.