Recipe: No Noodle Spinach, Mushroom and Cabbage Lasagna
Spinach, Cabbage and Mushroom Lasagna
This pasta free lasagna is much lighter and lower in calories and yet has all the taste and textures to make this a truly wonderful dish. Smooth, creamy and full of bite! Feel free to improvise with your own pasta sauce. Great served with salad for lunch or dinner. This one is sure to be in your favourite list! Serves 4.
For the filling ~ (you can improvise with the spices and herbs according to your taste)
3 cups chopped cabbage
1 tbls coconut or olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 tsp sea salt
120g mushrooms, chopped
400g tin chopped tomatoes
400 g tomato sauce
2 tsp Finishing Touch
1 tsp ground black pepper
2 tablespoons TVP/Soya Mince or Water Buffalo mince (optional)
200g fresh spinach, chopped
For the Bechamel sauce ~
50g coconut spread
40g plain spelt flour
600ml unsweetened almond milk
4 tablespoons nutritional yeast
1 tsp ground nutmeg
1/4 tsp black pepper
2 teaspoons lemon juice
· Start by preparing the cabbage. Remove approx. 10 outer leaves and put in a steamer and steam until tender but not too soft. These will be used as the pasta replacement when putting the dish together.
· In a frying pan over a medium heat, fry the onions and garlic until the onions have softened. Add the sea salt and mushrooms and continue to cook for a further 4-5 minutes until the mixture has softened and the mushrooms have cooked through.
· Add the cabbage, tomatoes, water, oregano, black pepper and TVP or ground beef (if using) and bring to the boil. Once it has come to the boil, add the spinach, stir and cover and simmer for 15 minutes. Uncover and continue to cook until the mixture becomes thicker but not too dry.
· Melt the butter over a low heat and add the flour.
· Mix well to combine and when the paste has formed gradually add the milk, a little at a time, whisking continuously until all of the milk has been incorporated.
· Bring to the boil and then reduce to a simmer, still stirring continuously, until the sauce has thickened.
· Add the nutritional yeast, nutmeg, pepper, lemon juice and agave. Stir well and season to taste.
1) Place half of the filling into an oven-proof dish. Top with half of the cabbage leaves,( I cut along the vein so it would lie flat) as if they were pasta sheets.
2) Place the remaining filling on top of the leaves and follow with the last layer of cabbage leaves.
3) Pour the béchamel sauce over the top of the cabbage leaves.
4) Bake in a preheated oven at 325 degrees F for 50 minutes. Serve.