Cabbage Lasagna

it’s time to get back on track from all the holiday indulgences. Whether you’ve stayed low carb and keto during the holidays or you fell off the wagon, it’s a new day and you can start today by planning your meals and getting organized.
Cabbage Lasagna

Meal planning is the number one way to get back to a healthy eating plan. If you have a plan of what you’ll eat you’re less likely to succumb to temptations around you. Feeding yourself whole, real foods is the key and today’s recipe is a satisfying and delicious way to enjoy and sustain a low carb keto lifestyle!

If you've got a big jar of marinara in your pantry, feel free to use it here instead of the crushed tomatoes. Add it after you've cooked the beef and just let it heat through. You can skip the whole simmering part! We still recommend, however, stirring in some basil and balsamic vinegar.
Cabbage Lasagna

8 SERVINGS
PREP TIME:
0 HOURS 25 MINS
TOTAL TIME:
1 HOUR 10 MINS

INGREDIENTS

1 large head cabbage, leaves separated
2 tbsp. extra-virgin olive oil, plus more for baking dish
1 onion, chopped
2 cloves garlic, minced
1 1/2 lb. ground beef
1 (28-oz.) can crushed tomatoes
1 tbsp. balsamic vinegar
1/4 c. torn basil leaves
Kosher salt
Freshly ground black pepper
3 c. ricotta
2 eggs, beaten
1/4 c. grated Parmesan, plus more for serving
3 c. shredded mozzarella


DIRECTIONS

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil. 
In a medium bowl, combine ricotta, eggs, and Parmesan. 
Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more. 
Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

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