MAIN DISH: CABBAGE LASAGNA (click here to print)

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Cabbage Lasagna - Low Carb and Gluten Free

A crowd pleasing low carb lasagna recipe that can be made ahead. They'll never miss the pasta noodles in this healthier version.

 Prep Time 10 minutes

 Cook Time 35 minutes

 Total Time 45 minutes

 Servings 20

 Calories 451 kcal

 Author Lisa | Low Carb Yum

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)

Instructions

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1. Carefully remove leaves from cabbage head.
2. Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with towel.
3. Mix ricotta and parmesan cheese with eggs and parsley (if using). Set aside.
4. Stir marinara sauce into browned meat.
5. Spread about 3/4 cup sauce onto bottom of 11 x 15 inch pan
6. Place a layer of cooked cabbage leaves over sauce.
7. Spread half ricotta cheese mixture over cabbage leaves.
8. Top cheese mixture with half the remaining sauce.
9. Cover sauce with half the mozzarella cheese.
10. Repeat layers.
11. Top off with additional parmesan cheese if desired.
12. Bake 350F for about 25 minute

Nutrition Facts

Cabbage Lasagna - Low Carb and Gluten Free

Amount Per Serving (379 g)

Calories 451Calories from Fat 306

% Daily Value*

Total Fat 34g52%

Saturated Fat 17g85%

Cholesterol 131mg44%

Sodium 511mg21%

Total Carbohydrates 9g3%

Dietary Fiber 1g4%

Sugars 3g

Protein 27g54%

* Percent Daily Values are based on a 2000 calorie diet.