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close up cabbaga lasagna with bechamel sauce

Cabbage Lasagna with Olive Oil Béchamel Sauce

Delicious, low-carb, lasagna made with cabbage leaves and olive oil white sauce.
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Prep Time 30 mins
Cook Time 1 hr
Resting Time 20 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine American
Servings 8
Calories 534 kcal

Ingredients
 
 

  • 2 whole Cabbage Heads
  • 4 cup Mozzarella Shredded
  • 1 cup Parmigiano Reggiano Shredded
  • 1 clove Garlic Minced
  • 2 Onion Diced
  • 2 Red Pepper Diced
  • 1 lb Ground Beef
  • ½ lb Ground Pork
  • 5 tbsp Extra Virgin Olive Oil
  • 1 cup Béchamel Sauce
  • Salt
  • Pepper

Instructions
 

Prepare the Cabbage

  • Separate the cabbage leaves and discard the outer ones.
  • Rinse the leaves in cold water, being careful not to tear them.
  • Steam or boil leaves with a little salt until they soften (approximately 5 minutes).
  • Remove cabbage from the heat and allow the leaves to cool
  • Use a paring knife to remove the tough part of the stem at the base of the thickest leaves.

Prepare the Filling

  • Heat olive oil in a skillet, add garlic, onions and peppers.
    Let it cook until vegetables begin to soften.
  • Add the meat. Cook until the meat is well browned. Season with salt and pepper.

Prepare the Béchamel Sauce

  • Prepare the béchamel sauce.

Preheat Oven

  • Preheat oven to 400F (200C)

Assemble the Lasagna

  • Oil an 8"x11" (22cm x 30cm) lasagna pan or line with parchment paper.
  • Cover the bottom of the pan with a layer of the cabbage leaves.
  • Spread a thin layer of béchamel over the cabbage leaves (approximately 1 tablespoon).
  • Top with 1/2 of the ground meat mixture, mozzarella, and sprinkle with Parmesan cheese.
  • Cover with the cabbage leaves and press down lightly.
  • Continue with an additional layer in the same manner as the first.
  • Cover the top with cabbage leaves, brushed with béchamel sauce.
  • Cover the pan with aluminum foil.

Bake Lasagna

  • Bake in a preheated oven for 1 hour.
  • Remove the foil 10 minutes before the cabbage lasagna is done and let it become golden.
  • Cool for 20 minutes before cutting.

Notes

COOKING TIPS:
  • Shred your own high quality, fresh mozzarella cheese. Avoid pre-shredded or processed cheese.
  • Use real Parmigiano-Reggiano cheese.
  • If you can’t steam the cabbage leaves, cook them in boiling and salted water for 5 minutes and then drain them. Carefully put the leaves on paper towels to absorb excess water.

Nutrition

Sodium: 753mgCalcium: 455mgVitamin C: 40mgVitamin A: 1411IUSugar: 3gFiber: 1gPotassium: 395mgCholesterol: 113mgCalories: 534kcalTrans Fat: 1gMonounsaturated Fat: 19gPolyunsaturated Fat: 2gSaturated Fat: 17gFat: 42gProtein: 32gCarbohydrates: 6gIron: 2mg
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