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Cabbage Lasagna

Course: Main Course
Servings: 0
Author: Annie Paciulli

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