Mangez Québec

Three-cheese cabbage lasagna

Cooking time
20 to 25 minutes


  • 1 Savoy cabbage
  • Mushrooms (shiitake, portobello, or other favourite)
  • Butter
  • Salt and pepper
  • 1.5 litres (6 cups) meat sauce, homemade or ready-made
  • 50 g (approx. 2 oz.) parmesan cheese
  • 200 g (7 oz.) ricotta cheese
  • 100 g (3 1/2 oz.) mozzarella cheese


Preheat oven to 180°C (350°F).

  1. Parboil cabbage leaves in a pot of salted boiling water and cool immediately. Thoroughly dry on paper towels.
  2. Slice mushrooms. Melt butter in a skillet over high heat and sauté mushrooms. Season with salt and pepper. Set aside.
  3. To make lasagna, alternate layers of cabbage, meat sauce, mushrooms and cheese mixture in a lasagna dish. Reserve part of the mozzarella to top lasagna. Bake for 20 to 25 min. or until cheese topping is nicely browned.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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