The Best Lasagna I Have Ever Had and it's Made with...

Cabbage instead of Pasta

It’s true. But maybe this shouldn’t come as a surprise as Lasagna has always been too heavy and cheese laden for me to ever really enjoy. I found this recipe in one of my Marcella Hazan books and of course added a few things to take it to another level. I was a skeptic as was everyone whom I fed this to their first time. I first made it in Idaho and when my son got home with his friends it was just coming out of the oven. They all said (8 and 9 years old) that they don’t like cabbage. I said, no problem, as this is my dinner anyway. Finally one of them said, can I try just a bite? So I cut a slice. It was devoured. I cut another slice. It was inhaled. Then I cut myself a slice or I was clearly not going to taste my own cooking. The final slice went to them and these previous cabbage hating kiddos ate up the third slice and were left disappointed when I told them there was no more. It was then, that I knew this was a hit.

I then served this again at my Birthday dinner party. My husband was a bit confused when I told him cabbage lasagna was on the menu. Where was the meat he asked? I told him there was pork in the dish but that to just trust me. I wouldn’t serve this at a dinner party if it wasn’t entirely delicious. He reluctantly trusted me but I could tell he was skeptical. This dish was the perfect dinner party dish as I could assemble it all the day before and pop it into the oven an hour before serving. This meant that I could actually enjoy the party rather than sweating over the stove.

Dinner came and once again the cabbage lasagna was a hit. It’s light enough so that you don’t feel like you need to be rolled out of the room. Yes it’s so delicious that you kind of can’t believe you are eating cabbage. Again even the skeptics were silenced and everyone agreed it was absolutely heavenly.

I also love that this dish doesn’t break the bank. It’s special but isn’t expensive to make. It takes some time but other than that, it’s again taking very bog standard ingredients and elevating them into something joyous.

So now that I have fully sold you on this dish…

This serves 4-6

Ingredients: