Cabbage Lentil Lasagna

Tender braised white cabbage leaves layered with savory brown lentils in a light tomato base, topped with a thin low-fat béchamel and a touch of grated cheese, baked until golden — a comforting, low-carb take on lasagna without pasta.

Ingredients

Cabbage & Lentil Layers

• 1 small white cabbage (about 600 g), leaves separated
• 150 g dried brown lentils (or 1 can, drained)
• 1 onion, finely diced
• 1 carrot, finely diced
• 200 ml passata (strained tomatoes)
• 1 tsp olive oil
• 1 tsp sweet paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste

Thin Béchamel

• 300 ml low-fat milk
• 1.5 tbsp wheat flour
• 1 tbsp light butter or margarine
• Pinch of nutmeg
• Salt to taste
• 30 g grated low-fat cheese (e.g. light Gouda)

Instructions

Phase 1 — Prepare the Lentils

1. If using dried lentils, simmer them in unsalted water for 20–25 minutes until tender but not mushy, then drain.
2. Heat the olive oil in a pan, sauté the onion and carrot over medium heat for 5 minutes until soft and translucent.
3. Add the lentils, passata, paprika, oregano, salt and pepper. Simmer for 5 minutes until the mixture is thick and spoonable.

Phase 2 — Braise the Cabbage

1. Bring a large pot of salted water to a boil.
2. Blanch the cabbage leaves in batches for 3–4 minutes until flexible but not falling apart.
3. Drain on a kitchen towel and cut out any thick, hard stem ribs.

Phase 3 — Make the Béchamel

1. Melt the butter in a small pot over low heat, stir in the flour and cook for 1 minute.
2. Whisk in the milk gradually and simmer for 3–4 minutes, stirring constantly, until the sauce lightly coats the back of a spoon — it should stay thin.
3. Season with nutmeg and salt.

Phase 4 — Layer and Bake

1. Preheat the oven to 180 °C (fan).
2. In a small baking dish, alternate layers: cabbage leaves, lentil mixture, a drizzle of béchamel. Repeat until used up, finishing with cabbage.
3. Pour the remaining béchamel on top and sprinkle with the grated cheese.
4. Bake for 25–30 minutes until the top is golden and bubbling.
5. Let rest for 5 minutes before slicing — this helps the layers hold together.

Notes

Variations

• Spinach Boost — add a layer of wilted spinach between the lentils and béchamel.
• Mushroom Layer — sauté sliced button mushrooms and add them to the lentil mixture.
• Zucchini Mix — replace half the cabbage with thin lengthwise zucchini slices.
• Extra Protein — crumble low-fat feta between the layers instead of Gouda on top.
• Barley Twist — replace half the lentils with cooked barley for a chewier bite.
• Leek Version — swap the onion for one sliced leek, braised until soft.

Troubleshooting

• Watery lasagna: cabbage releases water — drain blanched leaves very well and pat them dry before layering.
• Layers falling apart: let the dish rest at least 5 minutes after baking before cutting.
• Béchamel too thick: whisk in a splash of extra milk — it should be pourable, not paste-like.
• Lentils too firm: canned lentils are a safe shortcut; if cooking dried, taste before draining.
• Top browning too fast: cover loosely with foil for the last 10 minutes of baking.