Russian Lasagna
Russian Lasagna features layers of seasoned meat, rice, and cabbage, baked to perfection with a savory tomato broth—an hearty dish perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Cut the cabbage coarsely.
- Cover the cabbage with water and boil for 10 minutes; then drain.
- Boil the rice until soft but firm, then drain.
- Mix ground beef, ground pork, eggs, seasonings, chopped onion, and half a can of tomato soup.
- Add the cooked rice to the meat mixture and mix well.
- Place half of the cabbage in a large lasagna pan as the first layer.
- Spread the meat mixture evenly over the cabbage layer.
- Cover with the remaining cabbage.
- Dilute the remaining half can of tomato soup with an equal amount of water.
- Pour this mixture over the cabbage layers.
- Cover the pan with foil and bake at 350°F (175°C) for 1.5 hours.
Tips & Substitutions
For a twist, consider adding some grated cheese between the layers or mixing in some sautéed mushrooms to the meat mixture. If you prefer a lighter version, you can substitute half of the rice with quinoa. Make sure to season the meat mixture well, as it greatly enhances the overall flavor of the dish. This recipe can be easily doubled for larger gatherings.
Serving Suggestions
This Russian Lasagna pairs beautifully with a side of crusty bread and a light green salad for a complete meal. A dollop of sour cream on top before serving can add a nice creamy texture. For a heartier option, serve with roasted vegetables or garlic bread. Consider pairing with a glass of red wine to complement the rich flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the lasagna in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for about 30 minutes, or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Lasagna contains roughly 401 calories, with 12g protein, 69g carbohydrates, and 10g fat. It is an excellent source of vitamin C (71% of the Daily Value), vitamin A (33% of the Daily Value), and protein (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1752mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this lasagna?
Absolutely! You can substitute ground turkey or chicken for a lighter option, or even use a mix of diced vegetables for a vegetarian version. Just ensure that any meat you use is cooked thoroughly before layering.
How do I know if the lasagna is fully cooked?
The lasagna is fully cooked when the cabbage is tender and the meat mixture reaches an internal temperature of 160°F (70°C). You can check this by inserting a meat thermometer into the center of the dish. Additionally, the top should be slightly browned.
Can I freeze this lasagna for later?
Yes, you can freeze the unbaked or baked lasagna. To freeze, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator before baking or reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).