Low Carb Cabbage Lasagna Food

LOW CARB CABBAGE LASAGNA

Steps:

• 1. Separate leaves off cabbage and put a few at a time,in a pot of boiling slightly salted water to 'par boil' just until getting tender.(Abt 5-10 min.)Remove and drain and place on paper towells to absorb liquid.Continue w/more cabbage leaves,in the boiling salted water,draining and placing on paper towelling until you have enough to use in layering like lasagna noodles in your lasagna casserole.
• 2. Brown your lean ground beef in deep skillet;(drain, if necessary).Pour one large jar of Basil spaghetti sauce on top of the cooked browned ground beef.Stir to mix and simmer until bubbly.
• 3. Using a 12" x 15" baking pan,spread a thin layer of the meat sauce in the bottom of the pan.Next,add a layer of the par boiled,drained cabbage leaves,a little more of the meat sauce and a layer of the shredded Mozzarella.Continue in this way until all the cabbage ,sause,cheese is gone and the pan full.(The shredded Mozzarella will be the last thing you put on top).
• 4. Bake at 400 degrees for 30 minutes,and,then at 350 for another 30-60 minutes or until bubbling and cheese is browned.(Let set 20 minutes before cutting and serving)!Yummy!!!

CABBAGE LASAGNA

Steps:

• 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.

CABBAGE LASAGNA

Steps:

• Slice cabbage head in half. Slice long strips about 1/4inch wide.
• steam until just tender (~7 minutes) and set aside.
• Brown Meat, add spices.
• Add onions to meat and sautee.
• Add tomato sauce to meat and set aside.
• Mix ricotta, eggs, and herbs.
• Grease 2 Qt baking dish.
• Heat oven to 350.
• Layer Cabbage, then meat/tomato sauce, then ricotta. repeat.
• Cover and Bake 45 minutes at 350.
• Uncover, put cheese on top, back 10 minutes or until cheese is browned.
• Let rest 10 minutes before serving.

LOW CARB LASAGNA

Steps:

• Preheat oven to 350ºF.
• Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
• In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
• Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
• Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
• In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
• Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
• Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
• Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
• Dollop half of the ricotta mixture over the meat sauce.
• Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
• Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
• Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
• Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
• Remove from oven and allow to cool for 10 to 15 minutes.
• Cut into four wedges and serve.
• If you use a 3 net carb tortilla, each serving is about 9 net carbs.