It's Mother’s Day, and I wanted to make a lighter version of lasagna because my mom’s lasagna has always been a classic in our house…
And this ended up being the version I keep making lately.
The secret is swapping the pasta layers for cabbage.
Not enough to completely change the lasagna,
just enough to make it lighter without losing the rich sauce, creamy ricotta, and melted mozzarella on top.
It’s also high in protein, packed with fiber, and lower in carbs than traditional lasagna, which makes it one of those meals that actually fills you up without feeling overly heavy after. Happy Cooking and Happy Mother's day to all the lovely moms reading this! Xx
Quick question... What would make you try a lighter lasagna like this?
Cabbage leaves become soft and flexible once cooked, which is why they work surprisingly well as a replacement for lasagna sheets. They also absorb sauce really well while keeping the dish lower in carbs.
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