
Cabbage Lasagna
Serves 410 mins prep35 mins cook
This Cabbage Lasagna is a lighter, low-carb twist on the classic made with tender cabbage leaves, savory sauce, and cheesy comfort in each bite.
0 servings
What you need
lb lean ground beef

cabbage

parmigiano reggiano

cup fresh ricotta

cup parmesan cheese

fresh basil leaves

cup water

clove garlic clove

onion

cup tomato sauce

egg

tbsp tomato paste

oz parmigiano reggiano cheese
Instructions
0 Core the cabbage and boil in a large pot of salted water for 15-20 minutes, or until the leaves are soft. 11 Drain and set them aside to cool. 1 Start the sauce by placing a pan on medium-high heat. Add ground meat and break it apart. 2 Tip: For ground beef, pork, or veal, no oil is needed as they release enough fat. For lean turkey or chicken, add a tablespoon of oil to prevent sticking. 3 Stir the meat and let the water evaporate without draining. This takes 8-10 minutes until the meat browns. 4 Add finely chopped onion, garlic, and salt. Sauté for 1-2 minutes. 5 Add tomato paste and cook for 1 minute. Then add tomato sauce, water, and parmigiano rind. Partially cover the pot. 6 Simmer on low heat until thickened, about 10 minutes. Remove from heat. 7 Mix ricotta, egg, Parmigiano, basil, and a pinch of salt in a bowl. 8 Next, layer your lasagna in a baking dish. Add a little of the tomato sauce on bottom (try to avoid adding too much meat). Then, add a layer of cabbage leaves, followed by ricotta mixture, and a sprinkle of mozzarella. 12 Repeat with a layer of meat sauce, then a layer of cabbage leaves, a little of the remaining meat, and mozzarella cheese (measure with your heart) to cover the top. 9 Bake uncovered at 400°F (200C) for 30 minutes, then broil the top for 2-3 minutes until golden and bubbly. Let rest before serving and enjoy!View original recipe
