Cabbage lasagna with chicken and turkey
6 servings
60 minutes
Cabbage lasagna with chicken and turkey is an original interpretation of the classic Italian dish, where tender cabbage leaves replace pasta. This dish combines the juiciness of chicken and turkey fillets with the rich flavor of vegetables and classic 'Béchamel' sauce. Lasagna originated in Italy, but chefs around the world have adapted it to local ingredients, creating new variations. The cabbage leaves give it lightness while maintaining flavor richness. The cheesy crust makes it especially appetizing. It's a great option for those wanting to try something new while avoiding classic flour products. Lasagna is perfect for family dinners and festive tables, impressing with its simplicity and rich taste.
1
Prepare cabbage leaves the same way as for stuffed cabbage. They don't have to be whole.
- Cabbage leaves: 10 pieces
2
To make the Béchamel sauce, melt butter in a saucepan over low heat, add flour, and mix. While heating the mixture, gradually pour in milk. Stir constantly. Bring the sauce to a boil and cook on low heat for 5 minutes until thickened. Add salt, pepper, and nutmeg to taste.
- Butter: 30 g
- Wheat flour: 30 g
- Milk: 300 ml
- Salt: to taste
- Ground black pepper: to taste
3
In a baking dish, we place several spoons of sauce. Then cabbage leaves, meat filling (ground chicken and turkey fillet with salt and spices to taste), a layer of vegetables, béchamel sauce. Then again a layer of cabbage leaves, filling, vegetables, crushed tomatoes, béchamel sauce. We repeat the layers.
- Cabbage leaves: 10 pieces
- Chicken fillet: 200 g
- Turkey fillet: 200 g
- Onion: 2 pieces
- Tomatoes: 4 pieces
- Carrot: 2 pieces
- Sweet pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Tomatoes: 4 pieces
4
Pour the sauce on top and sprinkle with hard cheese.
- Hard cheese: 100 g
5
Send to the oven preheated to 180-200 degrees for one hour.