Cabbage Lasagna - Low Carb and Gluten Free
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 20 people
A crowd pleasing low carb lasagna recipe that can be made ahead. They'll never miss the pasta noodles in this healthier version.
- 1 head cabbage
- 3 lbs ricotta cheese
- 1 1/2 cups parmesan cheese grated
- 1/4 cup dried parsley optional
- 3 large eggs
- 2 pounds ground meat browned
- 40 ounces marinara sauce with no sugar added
- 32 ounces fresh mozzarella cheese sliced or shredded
- 1/4 cup parmesan grated (optional)
Carefully remove leaves from cabbage head.
Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with towel.
Mix ricotta and parmesan cheese with eggs and parsley (if using). Set aside.
Stir marinara sauce into browned meat.
Spread about 3/4 cup sauce onto bottom of 11x15-inch baking pan
Place a layer of cooked cabbage leaves over sauce.
Spread half ricotta cheese mixture over cabbage leaves.
Top cheese mixture with half the remaining sauce.
Cover sauce with half the mozzarella cheese.
Top off with additional parmesan cheese if desired.
Bake 350F for about 25 minute
Serving: 379g | Calories: 451kcal | Carbohydrates: 9g | Protein: 27g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 131mg | Sodium: 511mg | Fiber: 1g | Sugar: 3g