Cabbage Lasagna - Low Carb and Gluten Free

• Gluten free

• Meat

  • 2 lbs Ground meat

• Produce

  • 1 Head cabbage
  • 1/4 cup Parsley, dried

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 40 oz Marinara sauce with no sugar added

• Dairy

  • 32 oz Mozzarella cheese, fresh
  • 1/4 cup Parmesan
  • 1 1/2 cups Parmesan cheese, grated
  • 3 lbs Ricotta cheese

Found on lowcarbyum.com

Description

Directions

• 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.
• Repeat layers.
• Top off with additional parmesan cheese if desired.
• Bake 350F for about 25 minute

Nutrition