Holiday Entertaining: Recipe for Lasagna with Cabbage

My Italian born husband loves this lasagna and so do I.

Adapted from Crescent Dragonwagon‘s cookbook – The Passionate Vegetarian,Pumpkin and Bean Lasagna is rich, flavorful and, once you have the fillings assembled, easy to make.

Another plus is this lasagna is diabetic friendly!  I only use 15 (fifteen) lasagna noodles in a five pound casserole.  So my husband can enjoy exceptional flavor and not worry about his blood sugar.

Give it a try on a cool, rainy day and you may never go back to the old fashioned way of making lasagna again.

FYI – as I mentioned, this is a 5 pound lasagna — a BIG lasagna using a pan that is about 5 inches deep, 15 inches long and 12 inches wide.  After guests have had their fill, I cut whatever I have left into serving sizes and freeze it for another rainy day.

The ingredients are listed in order and, like most lasagnas, you assemble the fillings before you start to put the dish together.

Cabbage, Pumpkin & Bean Lasagna

Carmelized Garlic – 20 cloves of garlic, halved and pan fried until just golden.

Bean & Butternut Filling – 2 pounds of pumpkin (or butternut) cut into 1/2″ to 1″ pieces and pan fried under low heat until soft.  2 cups cooked kidney beans, drained. Mash the pumpkin or squash slightly and mix in the kidney beans

Cabbage – Cabbage sliced in ½ inch thick ribbons  NOTE:  I use the cabbage to take the place of most of the lasagna noodles.

Cheese Filling – 1 pound ricotta cheese, 3 raw eggs, 2 ounces cream cheese and 1 cup milk. Combine all ingredients in a food processor and mix until smooth.

Spices – Nutmeg, salt & pepper to taste.

3 cups grated Mozzarella Cheese

Whole wheat lasagna noodles – uncooked.  If using cabbage in place of noodles you will only need about 15 noodles.

Tomato or Spaghetti Sauce – I use 2 quarts in my lasagna.

Once you have all the layers ready, start assembling your lasagna the way you always do.  Cover with aluminum foil then bake at 350 degrees for about 75 minutes.  Uncover and bake for 20 to 30 minutes to let top brown a bit and release some moisture.

Let sit for about 15 minutes before you cut and serve it.

I like this dish because I can serve it and actually sit down to dinner with my guests.  Hope you like it, too.
Happy holidays to everyone!


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