This recipe of Low carb cabbage lasagna is one I found online a while back and I'm not sure who the author was. There are many substitutes low-carb for pasta, but one of my favorites is cabbage. You can cut it long and thin like fettuccine, or wide like lasagna noodles, which is how we did it today. The original recipe called for boiling the cabbage first, then sauteing it in oil for a few minutes as well. But I figured to save time, effort, and dirty dishes, I just boiled it until it was soft enough for my liking. Now just add it in place of the lasagna noodles.

Low carb cabbage lasagna | Ingredients:

• 1 kilo of ground beef
• 900 grams of no added sugar pasta sauce
• 1 head of cabbage (mine was big)
• 1 egg
• 170g grated mozzarella or savoury/cheddar cheese (reserve 60g to sprinkle on top of the lasagne)
• 170 g grated parmesan cheese
• a cup of Greek yogurt or cottage cheese
• salt and pepper to taste

Low carb cabbage lasagna | How to prepare:

1. Bring a large pot of water to a boil. Remove the outer leaves from the cabbage, wash it, and cut it into quarters. Remove the core from each part. Once the water is boiling, add the 4 parts of the cabbage and cook until very tender (mine took 25 minutes). Drain the water.
2. Meanwhile, brown the ground beef in a medium-large saucepan. Drain off the fat and return the meat to the heat to brown, then add the pasta sauce. Cook over medium heat for about 15 minutes, or until the sauce has reduced slightly and thickened. Add salt and pepper to taste.
3. Allow the cabbage to cool enough to handle, blot any excess water with paper towels, and cut into large pieces, or lengthwise into lasagna shapes.
4. Mix eggs, cheeses and yogurt or cottage cheese in a bowl.
5. Spray a rectangular baking dish with non-stick spray. The original recipe recommends a standard 9”x12” pan, but you had to place a baking sheet under it while it was in the oven, probably because it’s a good fit for a 9”x12” pan and can overflow. I used a slightly larger baking dish that had more room so this isn’t a concern.
6. Layer half of the cabbage in the first layer, half of the meat sauce, and half of the cheese mixture in the prepared baking dish. Repeat layers with the remaining cabbage, meat sauce, and cheese mixture. Sprinkle reserved mozzarella cheese on top.
7. Bake for 15-20 minutes until golden brown and bubbly.
8. let cool for 10 minutes, then serve and enjoy the delicious low carb cabbage lasagna.

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