Savoy Cabbage Lasagna
- Energy Kcal 600
- Carbohydrates g 28
- of which sugars g 15.2
- Protein g 35.6
- Fats g 37.6
- of which saturated fat g 21.37
- Fiber g 3.6
- Cholesterol mg 153
- Sodium mg 734
- Difficulty: Average
- Prep time: 60 min
- Cook time: 2 h 50 min
- Serving: 6
- Cost: Average
PRESENTATION
Savoy cabbage lasagna is what happens when Italian tradition meets a bit of playful kitchen fun. In Emilia-Romagna, folks sometimes ditch regular pasta sheets for big, tender cabbage leaves. It’s both rustic and kinda special. Each layer gets filled with creamy béchamel and rich, meaty ragù. But you know, people also use veggie ragù for a meatless twist or add local cheese for a melty finish. Really, it’s a healthy lasagna alternative if you crave those classic, comforting flavors but feel like lightening things up. The cabbage, instead of weighing things down, keeps it fresh, while hanging on to that lasagna vibe. Plus, with a little extra crunch and an earthy hint.
In the kitchens of Emilia-Romagna—where creativity thrives—cooks sometimes throw in thin slices of pane carasau or even day-old bread. It all gets stacked with cheese and sauce to keep those layers alive. Seriously good. The real charm of this cabbage lasagna recipe is how you can mix and match, play with what’s in your fridge. And yet, end up with something just as great for a Sunday dinner or lunch leftovers.
The way the edges turn all golden and crispy in the oven is hard to beat. It comes out so moist and flavorful every time. And listen, if you’re looking for a gluten-free lasagna or just wanna try a new twist, this dish is the one. Whether you stick with traditional ragù or lean into veggies and cheese, every bite brings a taste of Emilia-Romagna’s homey kitchen style.
This isn’t just another vegetable lasagna. It’s a fun, hearty take that really gets people talking and coming back for seconds. It’s a perfect example of how a classic can be reimagined—keeping the soul of Italian cooking while embracing fresh ideas. So, gather your ingredients, and enjoy a slice of Italy with a twist. Pretty simple. And the sauce? So so good.
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INGREDIENTS
- Verza (savoy cabbage) 16 leaves
- Provola cheese 12.3 oz (350 g)
- Grana Padano PDO cheese 1.75 oz (50 g)
- for the ragù
- Celery 1 rib
- White onions 1
- Carrots 1
- Garlic 1 clove
- Beef 0.7 lb (300 g) - ground
- Tomato purée 3 cups (700 g)
- Water 1 ¼ cup (300 g)
- Red wine 0.3 cup (60 g)
- Rosemary 1 sprig - minced
- Fine salt to taste
- for the béchamel
- Butter 3.5 oz (100 g)
- Whole milk 4 ¼ cups (1 l)
- Type 00 flour 0.8 cup (100 g)
- Nutmeg to taste
- Fine salt to taste
How to prepare Savoy Cabbage Lasagna
To make the savoy cabbage lasagna, start by preparing the ragù. Finely chop the celery, peeled and trimmed carrot, and peeled onion with a knife 1. Pour the oil into a pot and add the chopped vegetables for the sauté 2 along with the crushed garlic 3. Sauté for about ten minutes over low heat, stirring occasionally.
When the sauté is well browned 4, add the minced beef 5. Slowly brown it for about ten minutes, stirring occasionally. Deglaze with red wine 6.
As soon as the alcohol evaporates, season with rosemary 7, pour in the tomato sauce 8 and the water 9.
Add a pinch of salt, stir, cover with the lid 10, and let it cook over medium heat for 10 minutes, then lower the heat and continue cooking for 2 hours. In the meantime, prepare the béchamel. Heat the milk in a small pot 11, separately melt the 7 tbsp of butter over low heat 12.
Turn off the heat and add the 3/4 cup of flour 13 to the melted butter, stirring with a whisk to prevent lumps 14. Then place it back on low heat and stir until it turns golden. Flavor the milk with nutmeg and a pinch of salt, pour a little warm milk onto the mixture to temper it, then add the rest 15, vigorously mix everything with the whisk. Cook for 5-6 minutes over low heat until the sauce thickens and starts to boil.
Set the béchamel aside 16. Now deal with the savoy cabbage. Peel off 16 leaves from the cabbage. Remove the inner core 17 to get two less curved leaves 18.
Boil them a little at a time in salted boiling water 19. Depending on the thickness of the leaves, the cooking time varies from 5 to 10 minutes. Once they're tender, drain them 20 and transfer them to a tray lined with a kitchen towel and let them dry 21.
Cut the provolone cheese into cubes 22. Meanwhile, the ragù will also be ready 23, and you can start assembling the lasagna. Take a rectangular baking dish of 8x12 inches, pour a layer of béchamel on the bottom 34.
Lay down 4 savoy cabbage leaves 25, spread the ragù over them 26 and top with the provolone and grated cheese 27.
Continue with another layer of cabbage leaves, then the béchamel 28, ragù, and cheeses. Continue this way until you use up all the ingredients; you should get 4 layers. For the last layer, distribute the savoy cabbage 29, ragù, and béchamel 30.
and sprinkle only with grated cheese 31. Bake in a preheated static oven at 390°F for 30 minutes, then continue for 5 minutes with the grill. Remove the savoy cabbage lasagna from the oven 32, let them cool slightly before serving 33.