Knowing the Italian version of Lasagna dish I was struggling to find a healthier version of it, which would not be too fat yet would be tasty. In order to improve digestion, the combination of ingredients in a dish is crucial. In an ordinary Lasagna, the combination of meat and pasta is unfitting; meat goes best with vegetables, without any carbohydrates (there is a high content of those in flour). Therefore, instead of pasta sheets I have used cabbage leaves. The recipe reminds me of cabbage rolls, which is a popular dish in Russia, Eastern Europe and Balkans.
1 cabbage (you will need approximately 10 large leaves)
250 gr champignon
3 heads of garlic
200 gr cheese
400 gr ground meat (of your choice, I used 50/50 – beef and pork)
3 table spoons of tomato sauce (you can use a finely chopped fresh tomato instead)
50 gr butter
4 table spoons of flour
700 ml milk
Peel off the cabbage leaves and boil them for couple of minutes until they become softer. Meanwhile, chop the vegetables and set them aside. Grate the cheese. Mince onion and garlic, sauté them together with meat until ready. Set aside in a bowl, and mix with the rest of the vegetables. Add tomato sauce and some paprika to the mixture. Preheat the oven to 180°C. Next, take a saucepan and melt the butter. Sieve in the flour and mix until even. Take a whisk, and slowly incorporate milk. Season with salt and pepper; add some nutmeg for a better taste. The sauce can seem a bit too thin, but it will thicken during the process. Mix it together with meat and other ingredients. Cover a baking dish with parchment paper and fill the bottom with a layer of cabbage leaves; spread 1/3 of the meat sauce on top. Repeat layers and top with cheese. Bake the lasagne for 45 minutes, or until the layer of cheese is grilled. Enjoy a healthy version of Lasagna!