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Cabbage Lasagna
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- #83766
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 large cabbage
1 1/2 pound lean ground beef
1/2 cup water
non-stick cooking spray
2 container (16 ounce size) ricotta cheese
1 egg, beaten
1/4 cup fresh snipped parsley
3 1/2 cups marinara sauce, homemade or jarred
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan or Asiago cheese
directions
Bring a large pot of lightly salted water to a boil. Slice off the bottom of the cabbage and plunge into the boiling water. After a few minutes remove the head, run under cold water and peel off leaves; they should be soft enough to flatten but not soggy. Drain well.
Cook the ground beef with the water in a sauce pan, breaking up larger pieces with a fork, until meat is no longer pink. Drain well.
Lightly spray a 9-by-13 inch baking pan with vegetable oil. Heat the oven to 350 degrees F.
In a blender or food processor, pulse the ricotta with the egg and parsley.
Cover the bottom of the baking pan with about 1 1/2 cups marinara sauce. Add a layer of cabbage leaves, making sure to overlap. In layers, add half the ground beef, half the ricotta mixture and more cabbage leaves. Spoon on about 1 cup of sauce, then half of the mozzarella.
Add another layer of cabbage, the remaining beef, the remaining ricotta, any remaining cabbage leaves and the remaining sauce. Top with remaining mozzarella and the Parmesan.
Bake about 1 hour, until lasagna does not appear watery and cheese is melted and browned as desired. (Cover pan loosely with foil if cheese browns too quickly.)
cook's notes
You may substitute alfredo sauce for the marinara, omit the meat or add layers of prosciutto, sliced zucchini, carrots, and/or mushrooms. Instead of cooking the cabbage, you may place the whole head in the freezer for 24 hours, then defrost for 30 minutes; the softened leaves will pull off easily.
added by
ChefJerrold
nutrition data
467 calories, 34 grams fat, 10 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 15, 2011
When I found I couldn't find the recipe I usually use I came here looking for a new one. Found this one right away. Its different from mine and soooo much better. This recipe showed me a easier way to cook the cabbage and mix the cheese. The flavor was great and it was easy to put togather. It was little hard to cut but no one seemed to notice but me. The only thing I changed was the drain time for the cabbage. I let it drain for about 10 min and added 15 min to the cooking time. I also added cottage cheese. I took this to family game day and it was a huge hit. I was hoping for some left overs to take home, it didn't happen.
July 10, 2008
The flavor of this was really good (your final result will depend on the marinara sauce - so use good quality with robust flavor!). However, following the cooking instructions the cabbage really didn't get cooked enough to cut through it easily for serving and eating. And even after an hour in the oven our lasagna was quite watery. We left it in 20 minutes longer and that didn't seem to help much. We're thinking the cooking temp should be 375F instead of 350F to allow more of the liquid to cook off.