Here’s a delicious recipe for Lasagne au Chou (Cabbage Lasagna), a delightful and healthy twist on traditional lasagna that uses cabbage leaves instead of pasta. This dish is hearty and flavorful, perfect for a comforting meal.
Lasagne au Chou (Cabbage Lasagna)
Ingredients:
For the Cabbage Layers:
- 1 large head of cabbage (green or savoy)
For the Meat Sauce:
- 1 lb (450 g) ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz or 400 g) crushed tomatoes
- 1 can (6 oz or 170 g) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Olive oil, for cooking
For the Cheese Mixture:
- 2 cups ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (optional)
Instructions:
- Prepare the Cabbage:
- Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 5 minutes to soften the leaves.
- Remove the cabbage from the water and let it cool slightly. Peel off the leaves carefully and set them aside.
- Make the Meat Sauce:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
- Add the ground beef or turkey, breaking it up as it cooks until browned.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer for about 10-15 minutes, allowing the flavors to meld.
- Prepare the Cheese Mixture:
- In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, salt, pepper, and chopped parsley or basil (if using). Mix until well combined.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of meat sauce on the bottom.
- Place a layer of cabbage leaves over the sauce, followed by a layer of the ricotta cheese mixture, and then another layer of meat sauce.
- Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.
- Sprinkle shredded mozzarella cheese over the final layer.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the lasagna cool for a few minutes before slicing. Serve warm, garnished with additional herbs if desired.
Tips:
- You can add vegetables like spinach, mushrooms, or zucchini to the meat sauce for added flavor and nutrition.
- Feel free to use a different type of cheese, like cottage cheese or goat cheese, to customize the flavor.
Enjoy your Lasagne au Chou! Let me know if you have any questions or need further assistance with this recipe!