Low Carb Cabbage Lasagna Is Better Than The Original

September 11th, 2018

What’s your favorite pasta dish? Although some of us like the comfort and ease of macaroni and cheese, others prefer the saucy flavor of a plate of spaghetti. No matter what your preference, we can all agree that it’s hard to beat a hearty pasta dish for dinner. Still, what happens when you’re trying to cut back on carbs? It’s hard to give an outright no to all of our favorite recipes. Fortunately, there’s a way for you to still have your pasta and eat it too, as it were—all you have to do is get a little bit creative.

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Today, we’re going to show you a new take on a classic lasagna recipe. As you probably know, lasagna is typically a meaty, cheesy and all around delicious dish with layers of noodles between each section. To cut back on the carbs a little, we’re going to do a cabbage lasagna recipe that you can enjoy guilt-free. As an added bonus, it couldn’t be easier to put it all together. So let’s get started.

Here’s what you’ll need:

  • 1 head of cabbage (with the leaves separated)
  • 2 tablespoons of extra-virgin olive oil (plus extra)
  • 1 chopped onion
  • 2 cloves of minced garlic
  • 1 1/2 pounds of ground beef
  • 1 28-ounce can of crushed tomatoes
  • 1 tablespoon of balsamic vinegar
  • 1/4 cup of shredded basil leaves
  • 3 cup of ricotta
  • 2 eggs, beaten
  • 1/4 cup of grated Parmesan (plus extra)
  • 3 cups of shredded mozzarella
  • salt
  • black pepper

Here’s what you do:

1. Before you begin, be sure to preheat your oven to 350 degrees. After that, get out a large skillet and set it over medium head with some oil in it. Add in your onions and let them cook until they turn soft, which should take about five minutes.

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2. Next, stir in your minced garlic and ground beef as well, breaking up the meat with a spoon as you go. Keep cooking all the pink out of the meat for about six minutes before draining out the extra fat. Add your crushed tomatoes and balsamic vinegar before bringing everything up to a boil. Next, turn the heat down and let it simmer for 20 minutes before adding salt, pepper and basil.

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3. In a side bowl, mix together your ricotta, beaten eggs and Parmesan cheese. Grease up a baking dish with some olive oil in the meantime and start scooping a thin layer of your sauce into the bottom of it. Add in a layer of cabbage leaves after that, topping that with more sauce as well as a layer of ricotta and shredded mozzarella. Repeat this twice until the dish is full.

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4. Finally, throw the whole thing in the oven and let it bake for about 25 minutes. When it’s done, take it out and make sure the cabbage has turned tender and the cheese is hot and bubbly. Garnish the top of it with some extra basil before cutting into it. Enjoy!

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Aside from the presentation of this dish being spot-on when compared to standard lasagna, the taste is also out-of-sight. While you still get all the saucy, meaty, cheesy flavor that you love, the replacement of the sheet noodles with sheets of cabbage really isn’t much of a substitution at all. If you’re like us, you may find that you actually like the cabbage version better than the original!

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While this recipe provides the basic template, we encourage everyone as always to make this dish their own. If you want to experiment with the meat, feel free to try out some ground sausage or whatever else. If you like some more heat, throw in some red chili flakes! Regardless of what you do, have fun with this one and let us know how it all turns out.

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Source: Delish