Mmmmmm…lasagna! There’s something about an ooey gooey slice of lasagna that is SO comforting. What’s even more comforting is just how fantastic this recipe for lasagna is for you!
I replaced the noodles with blanched leaves of savoy cabbage, and I made a red lentil sauce from scratch that was surprisingly easy. With cabbage and lentils being two of the main ingredients in this dish, you are in for a tasty treat packed full of nutrition!
Oh boy oh boy! In addition to the cabbage and lentils, this dish is loaded with goat cheese, which has more health benefits than cow’s milk cheese (of course, you can use other types of cheese based on your preference).
Throw in some tomatoes and some yummy seasonings, and you’ve got yourself an amazingly delicious meal that is so incredibly yummy!
CABBAGE NOODLE LASAGNA WITH RED LENTIL SAUCE
For the Sauce:
- 5 tomatoes, cored and chopped
- 1 red onion, chopped
- 3/4 Tbsp. Olive oil
- pinch of stevia
- 1/2 tsp. garlic granules
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/4 tsp. dried parsley
- 1/4 tsp. sea salt
- 1 cup red lentils, sorted and rinsed
- 2 Tbsp. Apple Cider Vinegar
For the Lasagna
- 1 small head of savoy cabbage, peeled into individual leaves
- 1/4 tsp. sea salt
- 4 oz. soft goat cheese (can also use cottage cheese or ricotta cheese)
- 2-3 cups shredded hard goat cheese (I used two different kinds of hard goat cheese…you can also use any combination of other types of hard cheese here instead like mozzarella, cheddar, etc.)
1.) Preheat the oven to 350 degrees. In a medium sauce pan, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes until translucent. Add the tomatoes, garlic granules, oregano, basil, parsley, sea salt, apple cider vinegar, and stevia. As the tomatoes cook down, the juices will begin to boil. When this happens, add the lentils. Stir in and allow to simmer for about 30 minutes, stirring occasionally.
2.) While the sauce is cooking, you’re going to blanch your cabbage leaves. Bring a large pot of water to a boil. Add 1/4 tsp. sea salt. Take the cabbage leaves one by one and dip them in the boiling water for 3-5 seconds until just barely starting to soften.
3.) Now you’ve got everything ready to make your lasagna. In an 8×11 baking dish (lasagna pan), put in the following layers: cover the bottom with a bit of sauce, top with a layer of cabbage leaves, top with 1/2 of the remaining lentil sauce, add another layer of cabbage leaves, top with all of the soft goat cheese (crumbled) and 1/2 of the shredded goat cheese, add another layer of cabbage leaves, and top with the remaining lentil sauce. Cover with foil and bake in the oven at 350 degrees for 25 minutes.
4.) Remove from the oven and take off the aluminum foil. Top with the remaining shredded goat cheese and put back in the oven for 20 minutes, until the cheese is melted and bubbly.
5.) Let sit for 15 minutes, then use a knife and a spatula to cut into pieces and transfer to plates to serve.
YUM!!! Gluten free and noodle free lasagna that is SO yummy and full of nutrition! Enjoy!