Cabbage Lasagna: A Classic Reinvented with a Creamy Touch.
A unique and tasty dish, perfect for any occasion
The cabbage lasagna is a delicious variant of the classic lasagna, perfect for those looking for a light yet flavorful dish. The crunchy and nutritious cabbage leaves replace the traditional pasta sheets, creating an interesting contrast with the softness of the béchamel and the meltiness of the scamorza cheese. A complete and balanced dish, ideal for a family dinner or a special lunch.
Simple ingredients for a surprising result
To prepare this delight you will need a few simple ingredients: cabbage leaves, béchamel, sliced scamorza cheese, turkey breast, Parmesan cheese, nutmeg, salt, and pepper. In a few steps, you’ll have a tasty and nutritious dish ready, perfect for satisfying both adults and children. Try this variant and be surprised by the unique flavor of cabbage!
Below are more recipes with winter vegetables:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 483.61 (Kcal)
- Carbohydrates 13.14 (g) of which sugars 5.01 (g)
- Proteins 30.67 (g)
- Fat 34.46 (g) of which saturated 12.28 (g)of which unsaturated 5.61 (g)
- Fibers 1.44 (g)
- Sodium 420.63 (mg)
Indicative values for a portion of 233 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 leaves cabbage (if they are small leaves increase to 12)
- 4 cups béchamel sauce
- 9 oz scamorza cheese (sliced)
- 2 oz grated Parmesan cheese
- 2 oz turkey breast, cooked, roasted (optional)
- 1 oz Taleggio cheese
Cabbage Lasagna Steps
Blanch the cabbage in lightly salted boiling water for a few minutes, then place it in cold water, and begin gently detaching the leaves. Dry them gently between 2 cotton towels, so as not to break the leaf.
In a baking dish, lay a first layer of béchamel sauce on the base, then add one or two cabbage leaves, three or four if they are small. Continue with the layer of scamorza cheese, and finally a sprinkle of Parmesan.
After finishing the first layer, proceed by placing more cabbage leaves on top again, the béchamel, add the slices of scamorza cheese, then the slices of turkey, a light pass of béchamel, and finally the Parmesan. Conclude the last layer with cabbage, béchamel, pieces of Taleggio cheese, and a sprinkle of Parmesan. Bake in a preheated static oven for 30 minutes at 350°F, in the middle part. And here is your super-melting cabbage lasagna ready. Wait at least 5 minutes before slicing.
Storage, variations, notes for cabbage lasagna
The cooked cabbage lasagna can be stored in the fridge for a couple of days, or you can freeze it. You can prepare the béchamel sauce at home or buy it ready-made. For a more intense flavor, you can add grated cheese or spices to the béchamel. In addition to scamorza, you can use other melting cheeses like mozzarella or fontina.
FAQ (Questions and Answers)
Why prepare cabbage lasagna?
Thanks to its ease of preparation and its deliciousness, this recipe will win over even the most demanding palates.
