Savoy cabbage lasagna (gluten free, vegan option)

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    Lasagna are, I guess, one of the dishes everyone likes because it's comforting, easy to make and you can put everything you like in it, depending of the season. I saw a recipe of lasagna made of cabbage and meat on the Internet a little time ago and I thought it was a great idea to change from the regular ones (the cabbage thing of course, not the meat... ha ha) to serve to gluten intolerant people or enjoy a lighter meal. 

   So, of course, this is a meat free version I shall propose to you and even vegan as I tried a dairy and gluten free béchamel recipe from a great vegan French blogger and book author called Marie Laforêt and I found it good. To garnish the lasagna, nothing fancy, just smoked tofu, canned tomatoes, mushrooms and onion. Concerning the cabbage, I chose savoy cabbage because its laves are tender but you can also use green cabbage, you'll just need to pre-cook the leaves in boiling water for a few minutes.


   For the top of the lasagna, I often find grilled grated cheese too fat and not enough crunchy, so I tried and used nutritional yeast associated with grated cheese and it made a sort of crust on top of the lasagna once baked, loved it!


   These lasagna will be great for your next comforting meals whether you're a vegetarian, vegan, gluten intolerant or none of all that and just curious or when you have gluten intolerant and/or veggie guests, this may also be a good way to help children like cabbage if they don't. 

--> recette en français



Savoy cabbage lasagna

Prep time : 20 minutes
Cooking time : 45 minutes
Serving : 4

Garnish :

- 2 onions, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 150 g / 5,29 oz mushrooms, sliced
- 200 g / 7,05 oz smoked tofu, diced
- mixed herbs
- 1 to 2 tsp paprika
- 1 to 2 tsp ground cumin
- 800 g / 28,22 oz canned tomatoes

Béchamel white sauce :

- 6 tbsp vegetable oil
- 10 tbsp whole rice flour (or corn starch)
- 60 cl / 2,5 cups / 20,3 fl. oz plant-based milk
- nutmeg, salt and pepper

Lasagna :

- a few cabbage leaves (around a 1/2 cabbage)
- Swiss grated cheese or parmesan cheese or plant-based grated cheese
- nutritional yeast

Prepare the garnish :

• In a saucepan, warm some fat and cook the onions, garlic and mushrooms for about 5 minutes on medium heat.

• Add the diced tofu, mixed herbs, spices and tomatoes and let simmer for 5 minutes on medium heat.

• Preheat the oven at 200°C/392°F.

Prepare the béchamel white sauce :

• Heat the oil in a saucepan on medium heat, add the flour and whisk (you'll get something lumpy, it's normal).

• Pour the milk, add some nutmeg, salt and pepper and continue cooking while whisking until the sauce becomes thick, then put aside.

Build the lasagna :

• Cut a few cabbage leaves, remove the white and hard stem, wash and dry them. if you're using green cabbage, I suggest you to precook the leaves in boiling water for a few minutes because they're less tender.

• Cover the bottom of a gratin dish with the cabbage leaves, season with salt and pepper, add some tomato garnish, cover with some béchamel sauce and add again a layer of cabbage, tomato garnish and béchamel sauce.

• Finish with a layer of cabbage leaves, béchamel sauce and top with some grated cheese and nutritional yeast.

• Bake in a hot oven for 30 to 35 minutes at 200°C/392°F and serve hot with a green or mixed salad.

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