Cabbage Lasagna
Servings: 0
Ingredients
- 1 medium to large head of cabbage about 6" in diameter
- 1 Tbsp. olive oil
- 2 garlic cloves minced or pressed
- 1 medium onion chopped
- 1 green bell sweet pepper
- 3/4 Ib. 95%-lean ground beef
- 6- oz . can tomato paste no salt added
- 8- oz . can tomato sauce no salt added
- 1 to 3 tsp. dried oregano according to your taste preference
- 2 teaspoons dried basil optional
- 1 teaspoon black pepper
- 1 cup grated reduced-fat mozzarella cheese divided
- 1/2 cup low-fat ricotta or low-fat cottage cheese, divided
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°.
- Wash cabbage and remove tough outer leaves. Cut head in half and slice.
- Arrange finely sliced cabbage in a steamer basket and steam about 3-5 minutes. (You may need to do this in 2 batches.)
- Drain cabbage well. Set aside.
- Sauté garlic, onion, and green pepper in olive oil in large skillet over medium heat.
- Add ground beef to skillet and brown thoroughly. Drain off any drippings.
- Add tomato paste, tomato sauce, and seasonings to beef mixture. Combine well.
- Lightly grease a 9 x 13 baking pan. Drain cabbage again. Make layers starting with half the cabbage leaves, half the meat mixture, one-third of the mozzarella, and half the ricotta cheese.
- Add another layer with remaining cabbage, then the meat mixture, half the mozzarella, and all the remaining ricotta cheese.
- Top with remaining mozzarella.
- Finish by scattering Parmesan on top.
- Bake, covered, for 20 minutes.
- Uncover and bake 5-10 minutes more, or until lightly browned.
Notes
Nutritional Information:
Calories 230, Protein 20 g, Carbohydrates 18g, Total Fat 9g, Saturated Fat 5g, Monounsoturated Fat 3g, Polyunsaturated Fat 1 g, Cholesterol 49 mg. Sodium 330 mg. Fiber 5 g
Recipe By: Annie Paciulli
Serving Size: 8
Serving Size: 8
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