Description
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.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- ½ cup grated carrots
- 4 ounces mushroom pieces
- 1 pound canned tomatoes
- 1 tablespoon dried basil
- 1 teaspoon white sugar
- 1 teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon nutmeg
- 1 head cabbage
- 24 ounces low-fat cottage cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon parsley
- 1 ½ teaspoons salt
- 1 teaspoon oregano
- cooking spray
- 2 cups grated part-skim mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- 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 9×13-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.
Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 30 mins
Servings: 12