Description
This Cabbage Lasagna is a delicious low-carb and gluten-free alternative to traditional lasagna, featuring layers of tender cabbage, rich meat sauce, and plenty of cheese.
Ingredients
Scale
- 1 head cabbage
- 1 pound ground beef
- 1 pound Italian sausage
- 1 can crushed tomatoes (28 oz)
- 1 can tomato paste (6 oz)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the core from the cabbage and carefully peel the leaves apart.
- In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain excess fat.
- Add crushed tomatoes, tomato paste, garlic, Italian seasoning, salt, and pepper to the skillet. Simmer for 10 minutes.
- In a bowl, mix ricotta cheese, eggs, and half of the Parmesan cheese.
- In a baking dish, layer cabbage leaves, meat sauce, and cheese mixture, repeating until all ingredients are used, finishing with meat sauce and mozzarella cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until the cheese is bubbly.
- Let it cool for 10 minutes before slicing and serving.
Notes
- For a vegetarian option, substitute the meat with vegetables or plant-based protein.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg