January King Cabbage Lasagna

It’s no secret that Lasagna is a pretty convenient dish, and often tastes better when its reheated! As soon as the traditional meaty version is adapted, vegetable combinations seem to be endless, and this January King Cabbage version is a unique winner.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 4
Difficulty: 3/5
Season: Winter

– 1 small January King Cabbage, o 1/2 large
– 1 tin Plum Tomatoes
– 60g Grated Cheddar
– Lasagna Sheets
– 1/2 Onion, finely chopped
– Salt and Pepper for seasoning
– Basil
– 400ml Soya Milk
– 40g Plain Flour
– 40g Olive Oil

1. Pre-heat oven to 180 degrees
2. Wash cabbage, and place in a pan of boiling water for 15mins (with tsp bicarbonate soda – optional but helps to digest the cabbage)
3. In a pan with 1tbsp olive oil, gently cook onion for 5-10mins
4. Prepare the bechamel sauce by first mixing milk and flour, then on a medium heat, add the oil until the mixture becomes warm, constantly stirring
5. Empty plum tomato and cut into small pieces
6. Start layering lasagna making sure to top with bechemal sauce, seasoning and some cheddar
7. Bake in oven for 30mins


This recipe was created for Tower Green Hamlets by Pauline Cuisine