Cabbage Lasagna Low Carb and Gluten Free

I thought the five pound bundle of burger meat would be a lot for the cabbage lasagna formula. In this way, I settled on the littler two pound meatloaf ground meat blend they had.

I additionally found a marvelous container of low carb marinara sauce. The brand is Rao’s and there’s just 4 grams of all out carbs recorded for every 1/2 cup serving.

All the cheddar came super-sized which persuaded me to up the cheesiness in the lasagna. What’s more, in the wake of tasting the completed item, I don’t think twice about it!

Cabbage Lasagna

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Recipe by lowcarbyum Course: MainCuisine: ItalianDifficulty: Easy
Servings

20

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

This easy cabbage lasagna recipe will win the whole family over. My kids loved it and they really didn’t even miss the lasagna noodles.

Ingredients

  • 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)

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 11×15-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

Notes

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