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Cabbage Lasagna

Instead of pasta use cabbage leaves. For a pasta lover this was a big leap, but it works.
Prep Time20 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Keyword: keto
Servings: 4 people
Calories: 175kcal
Cost: $15

Ingredients

  • 1 Large cabbage
  • 1 tbsp olive oil you will need a bit more for baking
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ lbs ground beef
  • 1 can 28oz crushed tomatos1
  • 1 tbsp balsamic vinigar
  • ¼ cup basil leaves, torn
  • Kosher salt, I make it optional
  • ground black pepper to taste
  • 3 cups Ricotta
  • 2 eggs, beaten
  • ¼ cup grated parmesan, plus more for serving
  • 3 cups shredded mozzarella

Instructions

  • Preheat oven to 350.
  • In a large skillet over medium heat the oil. Add onion an cook until soft. (5 min)
  • Stir in garlic and ground beef and break it up. Cook until beef is no longer pink. When done drain fat.
  • Add crushed tomatoes and balsamic vinegar and bring to a boil then reduce heat and simmer for 20 minutes. Season with salt and pepper and stir in basil.
  • In a medium bowel combime ricotta, eggs and parmesan.
  • Grease a large baking dish with olive oil. Spoon in a thin layer of sauce. Add a layer of cabbage leaves, then top with another layer of sauce, ricotta mixture and mozzerella. Do this twice more.
  • Bake until cabbage is tender and mozzerella is bubbly. About 25 minutes. Garnish with more basil and parmesan as desired.

Notes

This is a great one for a Sunday dinner and the left overs are great for lunch. It takes some time to make but definitely worth it. Note the cooking time is approximate. If planning on a time for dinner, allow 40 minutes for cooking, you can always take it out early and let it stand.