Ditch The Pasta Sheets — Make Lasagna With Cabbage For A More Nutritious Dinner

Hearty, filling, and rich, there's nothing quite like a big slice of lasagna when you're in the mood for a satisfying dinner. If you'd like something that packs the same deliciousness while also helping you load up on nutrients, we've got something you're going to want to try: cabbage lasagna. The concept is simple — you'll use blanched or frozen and thawed cabbage leaves to take the place of lasagna noodles before loading up the layers with all of your favorite lasagna fillings.

Cabbage leaves are a smart move when you're working to boost the nutrition of your well-balanced lasagna. Cabbage packs vitamin K, vitamin C, and fiber. While the idea of using it in place of noodles may sound a little unconventional, the swap works. When the leaves of this cruciferous vegetable are softened, they take on a noodle-like texture (if you've ever had the pleasure of enjoying stuffed cabbage rolls, you know exactly what we mean). Let's take a look at exactly what you need to know to use cabbage in place of lasagna noodles — and a few other ways you can boost the nutrition of this cozy dish.

First, you'll need to decide what type of cabbage you'd like to use in your lasagna. Savoy cabbage is a smart choice — its leaves have a ton of little ridges, which makes them a good fit for holding onto the delicious sauce you use in your lasagna. Green cabbage can also work well. As it cooks, it'll lose the bite you might notice when you enjoy it raw in salads, giving way to a lighter, sweeter flavor.

While it would certainly be nice if you could just throw your cabbage leaves into the lasagna dish and call it a day, it's not quite that simple. You can get started by boiling your cabbage leaves in water for just a few minutes before using them as you would use pasta sheets in lasagna (make sure you dry them before assembling). Another option: you can freeze cabbage leaves the night before making your lasagna instead of boiling them. As the leaves are frozen, the cell walls of the cabbage will begin to break down, leaving you with soft leaves that are the perfect substitute for lasagna noodles once they're thawed and dried. While you'll need to put a bit of prep work into your cabbage before using it in your lasagna, it's not much more trouble than boiling standard lasagna noodles. Give this dish a try next time you're looking for a filling, delicious, veggie-packed meal that leaves you feeling just as satisfied as its more carb-heavy cousin.