Packed with flavor and nutrition, this recipe takes traditional lasagna ingredients and substitutes hearty cabbage leaves for the pasta layers. Not only does this make it lower in carbs, it also introduces a wealth of vitamins and minerals.
Ingredients
Scale:
1 large head of green cabbage
1 pound ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
2 cups marinara sauce
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions
Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and place it in the boiling water for about 5-7 minutes until the outer leaves soften.
Cook the meat mixture: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and minced garlic until fragrant. Add the ground beef or turkey and cook until browned.
Add the sauce: Stir in the marinara sauce, Italian seasoning, salt, and black pepper to the meat mixture. Allow it to simmer for 5 minutes.
Layer your lasagna: Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, start with a layer of the meat sauce on the bottom. Place a layer of cabbage leaves over the sauce, followed by dollops of ricotta cheese and a sprinkle of mozzarella. Repeat layers, finishing with meat sauce and topping it off with remaining mozzarella and Parmesan cheese.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
Cool and serve: Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil leaves if desired.
