How to Make Zucchini Lasagna Keto

Cabbage Lasagna

Kids love this veggie packed lasagna as well.

Recipe Summary Cabbage Lasagna

A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta.

Ingredients | Zucchini Lasagna Keto

1 pound lean ground beef

1 medium onion, chopped

1 tablespoon minced garlic

½ cup grated carrots

4 ounces mushroom pieces

1 pound canned tomatoes

1 tablespoon dried basil

1 teaspoon white sugar

1 teaspoon salt

½ teaspoon thyme

¼ teaspoon nutmeg

1 head cabbage

24 ounces low-fat cottage cheese

½ cup grated Parmesan cheese

1 tablespoon parsley

1 ½ teaspoons salt

1 teaspoon oregano

cooking spray

2 cups grated part-skim mozzarella cheese

½ cup grated Parmesan cheese

Directions

Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.

Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.

Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.

Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.

Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.

This can be made ahead and refrigerated. Allow an additional 10 to 15 minutes baking time.

Info | Zucchini Lasagna Keto

prep: 45 mins cook: 1 hr 30 mins additional: 15 mins total: 2 hrs 30 mins Servings: 12 Yield: 12 servings

TAG : Cabbage Lasagna

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