Description
A comforting recipe for Cabbage Lasagna that is gluten-free and low-carb. Layers of cabbage, cheese, and meat sauce create a delicious dish for any occasion.
Ingredients
Scale
- 1 large head cabbage
- 1 pound ground beef
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 jar marinara sauce
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole head into the boiling water for about 2-3 minutes until leaves are tender. Remove and cool.
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat and stir in marinara sauce.
- In a mixing bowl, combine ricotta cheese, eggs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Take a cabbage leaf and layer it in a baking dish. Spread some meat sauce and ricotta mixture over it. Repeat the layers until all ingredients are used, finishing with mozzarella cheese on top.
- Bake in the preheated oven for 30-40 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before slicing and serving.
Notes
- This recipe can be prepared ahead of time and stored in the refrigerator.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg