Savoy cabbage lasagne with lentil ragù and vegan béchamel: a tasty, creamy plant-based alternative to classic Italian lasagne.
5-6 people
1
Start with the lentil ragù. Heat the extra virgin olive oil in a large frying pan, then add the carrot, celery and onion, finely diced. Add the bay leaves and cook over a medium heat for a few minutes until softened.
2
Add the lentils and cook for 2 minutes to absorb the flavours. Stir in the Mutti Polpa Finely Chopped Tomatoes, season with salt and mix well. Cover and simmer over a low heat for around 20 minutes.
3
Meanwhile, blanch the Savoy cabbage leaves in a large pan of salted boiling water for 2-3 minutes. Drain well, remove the thick central stalk from each leaf and set aside.
4
Make the vegan béchamel. Add the extra virgin olive oil and flour to a saucepan and whisk together over a medium heat. As the mixture begins to bubble, gradually pour in the soya drink, whisking continuously until the sauce is smooth and creamy. Remove from the heat and season with salt, black pepper and nutmeg.
5
Assemble the lasagne by spreading a thin layer of béchamel over the base of a baking dish. Arrange 4 Savoy cabbage leaves on top, slightly overlapping them to create a firm layer. Add a layer of béchamel, lentil ragù and vegan grated cheese.
6
Repeat until all the ingredients have been used, making 4 layers of Savoy cabbage in total.
7
Bake in a preheated conventional oven at 200°C for around 30 minutes. Leave the Savoy cabbage lasagne to rest for 10 minutes before serving.
Lasagne alla Bolognese is one of the great classics of Italian cuisine, but its layered structure also lends itself beautifully to creative variations. In this version, we have replaced traditional pasta sheets with Savoy cabbage leaves, creating a flavourful vegetable lasagne with a wonderfully comforting texture. Savoy cabbage is particularly well suited to this kind of recipe: once blanched, its large, sturdy leaves become tender while still retaining enough structure to separate and support the different layers of the lasagne. Instead of a traditional meat ragù, we have made a lentil ragù, a natural source of plant-based protein and fibre. The lentils are cooked with a soffritto of carrot, celery and onion, together with Mutti Polpa Finely Chopped Tomatoes. Its rich, full-bodied texture is ideal for creating a flavourful ragù that pairs beautifully with the delicate taste of Savoy cabbage. To bring everything together, the lasagne is layered with a creamy vegan béchamel made with unsweetened soya drink, extra virgin olive oil and flour. The result is a completely plant-based lasagne with soft, creamy layers and a filling packed with vegetables and pulses.
If you are short on time, you can replace the homemade lentil ragù with Mutti Vegan Bolognese. Made with Mutti Tomato Passata, a soffritto of carrot and onion, and yellow pea protein, it is a source of plant-based protein and has a rich, hearty texture reminiscent of traditional ragù. Ready to use straight from the jar, it can be layered directly into the lasagne, making the recipe even quicker and easier without compromising on flavour.
You can use the same idea with other vegetables in place of Savoy cabbage. In summer, try thinly sliced aubergines or courgettes, grilled before assembling the lasagne. Grilling helps remove some of their excess moisture, allowing the layers to hold together more effectively. In autumn, butternut squash is another excellent option. Slice it thinly, then blanch or lightly roast it before assembling the lasagne. You can also customise the ragù by using green lentils, brown lentils or other varieties that hold their shape well during cooking.
