CABBAGE LASAGNA
A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta.
Provided by Ginn
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
- Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
- Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
- Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
- Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.5 g, Cholesterol 46.6 mg, Fat 9.8 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 4.9 g, Sodium 1018 mg, Sugar 7.8 g
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
CABBAGE LASAGNA
Make and share this Cabbage Lasagna recipe from Food.com.
Provided by below_gravity
Categories Very Low Carbs
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Slice cabbage head in half. Slice long strips about 1/4inch wide.
- steam until just tender (~7 minutes) and set aside.
- Brown Meat, add spices.
- Add onions to meat and sautee.
- Add tomato sauce to meat and set aside.
- Mix ricotta, eggs, and herbs.
- Grease 2 Qt baking dish.
- Heat oven to 350.
- Layer Cabbage, then meat/tomato sauce, then ricotta. repeat.
- Cover and Bake 45 minutes at 350.
- Uncover, put cheese on top, back 10 minutes or until cheese is browned.
- Let rest 10 minutes before serving.
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