Chicken And Cabbage Lasagne Recipe

Name: Chicken And Cabbage Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb Savoy or Napa cabbage, leaves removed (about 1/4 large head); 1-2 tsp oil; 4 None small chicken breasts (about 1/4 lb each); 1 None onion; 3 tbsp butter or margarine; 1/4 cup flour; 3 cups vegetable stock; 3/4 cup heavy cream; 1 pinch grated nutmeg; 6 sheets dried lasagne; 1/4 lb tomatoes, finely chopped (about 1-2 medium); 3 tbsp grated Parmesan cheese

Servings: persons

1/2 lb Savoy or Napa cabbage, leaves removed (about 1/4 large head)
1-2 tsp oil
4 None small chicken breasts (about 1/4 lb each)
1 None onion
3 tbsp butter or margarine
1/4 cup flour
3 cups vegetable stock
3/4 cup heavy cream
1 pinch grated nutmeg
6 sheets dried lasagne
1/4 lb tomatoes, finely chopped (about 1-2 medium)
3 tbsp grated Parmesan cheese

1
Blanch the cabbage in boiling water for 2 mins, then drain. Meanwhile, heat the oil in a frying pan and sear the chicken breasts, turning, for about 12 mins, then season. To make the sauce, melt the butter and saute the onions until they are translucent. Add the flour, and stir briskly, then pour in the stock and the cream, continuing to stir. Season, and add the nutmeg.
2
To assemble the lasagne, drizzle a layer of the sauce over the bottom of a greased 8-inch square baking dish, then line with lasagne sheets. Next add a layer of cabbage, then the sauce and another layer of lasagne. Sprinkle on the tomato, then the chicken, then a layer of the cabbage and the sauce. Finish with a final layer of lasagne and sprinkle with the Parmesan cheese. Bake in a preheated oven at 400u00b0F for about 40 mins.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb Savoy or Napa cabbage, leaves removed (about 1/4 large head), 1-2 tsp oil, 4 None small chicken breasts (about 1/4 lb each), 1 None onion, and more.

Yes, Chicken And Cabbage Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Cabbage Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions