Cabbage Lasagna with Olive Oil Béchamel Sauce
Delicious, low-carb, lasagna made with cabbage leaves and olive oil white sauce.
Extra Virgin Olive Oil
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 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 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.
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.
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