Cabbage Lasagna Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• cup grated carrots
• 4 ounces mushroom pieces
• 1 pound canned tomatoes
• 1 tablespoon dried basil
• 1 teaspoon white sugar
• 1 teaspoon salt
• teaspoon thyme
• teaspoon nutmeg
• 1 head cabbage
• 24 ounces low-fat cottage cheese
• cup grated Parmesan cheese
• 1 tablespoon parsley
• 1 teaspoons salt
• 1 teaspoon oregano
• Cooking spray
• 2 cups grated part-skim mozzarella cheese

Directions

Follow these steps for a delicious and satisfying meal!

1. Heat a large skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook and stir the mixture until the meat is browned and crumbly, about 5 to 7 minutes. Drain and discard the grease.
2. Next, add the grated carrots and mushroom pieces to the skillet. Stir to combine. Add the canned tomatoes, breaking them up with a fork. Season the mixture with basil, sugar, 1 teaspoon of salt, thyme, and nutmeg. Reduce the heat to low and let the sauce simmer for about 30 minutes.
3. While the sauce is simmering, bring a large pot of water to a boil. Immerse the cabbage in the boiling water and carefully separate the leaves. Cook the leaves until they are limp, about 3 minutes. Drain the cabbage and set it aside.
4. In a separate bowl, combine the cottage cheese, cup of Parmesan cheese, parsley, 1 teaspoons of salt, and oregano. Stir until well mixed and set aside.
5. Preheat the oven to 350F (175C). Coat a 9x13-inch baking dish with cooking spray.
6. Start assembling the layers in the baking dish. Place a layer of cabbage leaves flat at the bottom of the dish. Reserve cup of the meat sauce and set aside. Spread half of the remaining meat sauce over the cabbage leaves in the dish.
7. Add half of the cottage cheese mixture over the meat sauce, followed by half of the grated mozzarella cheese. Repeat the layering process by adding another layer of cabbage leaves, the remaining meat sauce, the rest of the cottage cheese mixture, and the rest of the mozzarella cheese.
8. Sprinkle the reserved cup of meat sauce on top of the final layer, and finish by adding the remaining cup of Parmesan cheese.
9. Bake the casserole in the preheated oven for 45 minutes, until the top is golden and bubbly.
10. Remove from the oven and let the dish sit for 15 minutes before slicing and serving.

Recipe Tip

This dish can be made ahead and refrigerated. When ready to bake, allow an additional 10 to 15 minutes of baking time.

Nutrition Facts (per serving)

• Calories: 235
• Total Fat: 10g (13% Daily Value)
• Saturated Fat: 5g (25% Daily Value)
• Cholesterol: 47mg (16% Daily Value)
• Sodium: 1018mg (44% Daily Value)
• Total Carbohydrate: 14g (5% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 8g
• Protein: 24g (47% Daily Value)
• Vitamin C: 42mg (47% Daily Value)
• Calcium: 341mg (26% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 437mg (9% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.