Cabbage lasagna, a super light and tasty first course with only 230 calories!

Cabbage lasagna can be a very tasty first course, in fact you won’t have time to put it on the table and it will disappear in a flash. Because, it is so good that it manages to delight all palates, even the most difficult ones. The recipe we present to you is 100% vegetarian , but nothing prevents you from being able to make it more delicious by adding cooked, raw ham or any other lean cold cuts, but also smoked scamorza, a light mozzarella, provola. But now let’s see the recipe!

The recipe for cabbage lasagna, a super light and tasty first course

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: Serves 5
Calories: 230 per serving

Ingredients

• 500ml of milk
• 800 gr of cabbage (for instance a cabbage)
• 100 g of Parmesan cheese
• 50 g of flour
• 30 g of olive oil
• 1 red onion (optional)
• noce moscata qb
• pepper and salt to taste

Preparation

1. To start, clean your cabbage, then take the largest outer leaves ( about 12 ) and wash them thoroughly.
2. Now boil 3 liters of duly salted water, then blanch the large cabbage leaves for 15 minutes and then drain them using a slotted spoon.
3. At this point take care of the advanced cabbage. Fifths after removing the stem, wash it well and cut it coarsely together with an onion.
4. Then put a drizzle of oil and salt in a pot, inside which you will have to pour the chopped onion and cabbage, then cook everything for 20 minutes.
5. When the consistency of your vegetables is soft, add the flour, then mix everything together and add the milk, continuing to mix for 5 minutes until a béchamel-like cream is formed,  then add the salt and pepper.
6. Once this is done, oil a 25×29 cm rectangular baking pan , then start making your lasagna by first putting 4 leaves of initially blanched cabbage, the béchamel with the cabbage and the chopped onion and the Parmesan (optional, add the mozzarella, the scamorza or cooked ham).
7. Cover the ingredients with another 4 cabbage leaves, the bechamel and the Parmesan and close by placing the last 4 cabbage leaves, the bechamel and the Parmesan again, then drizzle with a drizzle of oil.
8. Finally, cook in the oven in ventilated mode for 20 minutes at a temperature of 180°C .
9. Once your lasagna is well browned on the surface, take it out of the oven and let it cool for a moment before serving.