Cabbage Lasagna

Recipe By:
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  • Total Time 80 min Ico-add
  • Yield 6 Servings
  • Level Medium

A low carbohydrate lasagna recipe where the cabbage takes the place of lasagna noodles without losing the great taste of the Italian recipe.
 

Ingredients

  • 1 medium to large head of cabbage
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced or pressed
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3/4 pound ground beef
  • 1 6 ounces can hunt's tomato paste
  • 1 8 ounces can hunt's tomato sauce
  • 1 teaspoon dried oregano
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup grated mozzarella cheese
  • 1/2 cup ricotta or cottage cheese
  • 1/2 cup freshly grated parmesan cheese
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Directions

  1. 1. Preheat oven to 350 degree F. Clean cabbage and remove tough outer leaves.
  2. 2. Arrange individual leaves on tray or steamer basket and steam until tender (3-5 minutes). This can be done in the microwave also.
  3. 3. Heat oil over medium/high heat in a large skillet. Saute onion, garlic, green pepper until onion is translucent.
  4. 4. Add beef and brown thoroughly and drain.
  5. 5. Add paste and sauce and seasonings, mix well.
  6. 6. Coat a 9 x 13 x 2 inch baking pan with a little olive oil.
  7. 7. Line bottom with a layer of cabbage leaves.
  8. 8. Top with half meat mixture add 1/3 of mozzarella and 1/2 of ricotta. Add another layer of cabbage leaves, rest of meat mixture, another 1/3 of mozzarella, and remaining ricotta.
  9. 9. Top with remaining mozzarella, and finish by scattering parmesan on top.
  10. 10. Bake covered for about 25 minutes and then uncover and bake 5 more minutes.