Cabbage lasagna a super light and tasty only 230 kcal!

Savoy cabbage lasagna can be a very mouthwatering first dish indeed, and in fact, you won’t have time to put it on the table that it will disappear in a flash. Why, it is so good that it can delight all palates, even the most difficult ones.

The recipe we present here is 100% vegetarian, but there is nothing to stop you from making it tastier by adding cooked meat or any other lean sliced meat, but also smoked scamorza cheese, a light mozzarella, provolone cheese. But let’s see the recipe now!

Cabbage lasagna recipe, a super light and tasty first pact

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Preparation time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour and 10 minutes
Portions: for 5 people
Calories: 230 per serving


  • 500 ml milk
  • 800 gr of savoy cabbage (to mean one savoy cabbage)
  • 100 gr Parmesan cheese
  • 50 gr flour
  • 30 gr olive oil
  • 1 red onion (optional)
  • nutmeg to taste
  • pepper and salt to taste


  1. First, clean your savoy 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 after which using a slotted spoon drain it.
  3. At this point take care of the leftover cabbage. Quinti after removing the stem see to it that it is washed well and roughly chopped along with an onion.
  4. Next, put a drizzle of oil and salt in a pot, inside of which you will have to pour the chopped onion and savoy cabbage, then cook everything for 20 minutes.
  5. When the consistency of your vegetables is soft add the flour, then mix it all together and incorporate the milk, continuing to mix for 5 minutes until a béchamel-like cream forms, then add salt and pepper.
  6. Once this is done, oil a large rectangular baking dish 25×29 centimeters, then begin to pack your lasagna by first placing 4 leaves of cabbage blanched initially, the béchamel sauce with the cabbage and chopped onion, and the Parmesan cheese (add mozzarella, scamorza or cooked ham if desired).
  7. Cover the ingredients with 4 more cabbage leaves, béchamel sauce and Parmesan cheese and close by laying the last 4 cabbage leaves, béchamel sauce and Parmesan cheese on top again, then drizzle with a drizzle of oil.
  8. Finally put to bake inside the oven in fan mode for 20 minutes at a temperature of 180°C.
  9. Once your lasagna is nicely gratinated on the surface, take it out of the oven and let it cool for a moment before serving.

Note and tips

This cabbage lasagna dish can be served as a first course, second course, appetizer or even as a small side dish. It is suitable for all occasions and is really very simple and tasty to prepare. It is a good way to eat savoy cabbage for those who do not like it so much in a tasty and light way.

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