Savoy cabbage lasagna

Lasagna is a staple on our tables, and I’m sure this fully plant-based version will shatter any lingering doubts you may have about vegan cuisine!

Peel off 10 outer leaves from a savoy cabbage, wash them thoroughly, then use a small knife to cut along the thick stem and remove it. Place the leaves in a steaming basket and steam for about 10 minutes—they should soften but not too much.

Meanwhile, prepare the pasta. After several experiments, I’ve found that this recipe works best. Once ready, let it rest for about 30 minutes, then roll it out by hand with a rolling pin or use a pasta machine if you prefer. The key is to get a thin (but not paper-thin) and even dough.

Prepare the ragù: Sauté 1 chopped onion and 1 garlic clove in a non-stick pot with a bay leaf. Add 250g of tomato purée and crumble in 2 blocks of tofu with your hands. Let the ragù cook for about an hour, adding a bit of water or vegetable broth if necessary. For extra flavor, mix in a pinch of smoked powder (if available) or 1 teaspoon of smoked paprika as an alternative.

Prepare the béchamel sauce: Use 1 liter of vegetable broth, 100g of type 1 flour, and 100g of plant-based butter (or oil, but avoid olive oil as its flavor is too strong). Start by making a roux, then gradually add the hot broth while stirring. Bring to a boil and cook on low heat for 10 minutes. Turn off the heat and mix in some nutritional yeast. Season to taste with grated nutmeg.
Tip: To make this dish more nutritious, blend cooked cannellini beans into a puree and mix them into the béchamel sauce.

Assemble the lasagna: Spread a couple of tablespoons of béchamel and ragù on the bottom of a baking dish. Add a layer of pasta, then more ragù and béchamel, followed by the steamed cabbage leaves. Continue layering in this order until you have at least four layers of pasta. If you have extra ingredients, you can make a second lasagna and freeze it once cooked.

I finished the lasagna with a layer of thinly sliced rice mozzarella and baked it in a static oven at 200°C (392°F) for 40 minutes. It tastes great even when made 1–2 days in advance and reheated. Enjoy!