Cabbage Lasagna

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.

Cabbage Lasagna


1 cabbage (you will need approximately 10 large leaves)

1 squash

250 gr champignon

1 onion

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!

Lea Rozena

Food Journalist

Having two major passions in life, healthy products and Japan – I am happy to share my experiences with you putting the two in one: cooking Japanese style. For me, it is very important that a product has natural flavour and colour, no preservatives or excessive amount of fat. I always prefer to make my food from scratch- making my own dough, batter, filling or cake decoration. And Japan… Japan is the land of my dreams, where a fairy tale becomes reality. The combination of traditions and highly modern metropolitan life encourages you to explore it more and more. Japanese cuisine is rich with fish, vegetables and rice, making it one of the healthiest. Therefore, I will introduce to you some of the most basic Japanese recipes, along with the ones I have adjusted to European lifestyle. Happy reading and happy cooking!

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