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
- lean ground beef: 1 pound
- medium onion: 1 piece (chopped)
- garlic: 1 Tbsp (minced)
- carrots: 0.5 cup (grated)
- ounces mushroom pieces: 4 piece
- canned tomatoes: 1 pound
- basil: 1 Tbsp (dried)
- white sugar: 1 tsp
- salt: 1 tsp
- thyme: 0.5 tsp
- nutmeg: 0.25 tsp
- head cabbage: 1 piece
- ounces low-fat cottage cheese: 24 piece
- Parmesan cheese: 0.5 cup (grated)
- parsley: 1 Tbsp
- ½ teaspoons salt: 1 piece
- oregano: 1 tsp
- cooking spray:
- part-skim mozzarella cheese: 2 cups (grated)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
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Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
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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.
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Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.