Dive into the layers of our Simply Scrumptious Cabbage Lasagna, where traditional pasta sheets are ingeniously replaced with tender cabbage leaves, enveloping a rich and savory filling. This recipe marries the comfort of lasagna with the wholesome goodness of cabbage, creating a delightful, low-carb alternative that doesn't skimp on flavor. Whether you're looking to lighten up your meals or simply craving a new lasagna experience, this dish is sure to impress with its depth of flavor and satisfying texture.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: Approximately 1/6th of the lasagna
Nutritional Information (Per Serving)
- Calories: 275 kcal
- Protein: 22 g
- Carbohydrates: 12 g
- Fat: 16 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 690 mg
Ingredients
- 8 large cabbage leaves
- 450 grams (1 pound) lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 800 grams (28 ounces) canned crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 450 grams (1 pound) ricotta cheese
- 1 large egg
- 200 grams (7 ounces) shredded mozzarella cheese
- 50 grams (2 ounces) grated Parmesan cheese
Detailed Method of Preparation
- Bring a large pot of water to a boil. Blanch the cabbage leaves for 2-3 minutes or until soft. Drain and set aside on towels to dry.
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the meat is browned. Drain excess fat.
- Stir in the crushed tomatoes, salt, pepper, oregano, and basil. Simmer for 20 minutes, stirring occasionally.
- In a bowl, mix together the ricotta cheese, egg, and half of the Parmesan cheese until well combined.
- Preheat your oven to 375°F (190°C).
- In a baking dish, lay out four cabbage leaves to cover the bottom.
- Spread half of the meat sauce over the cabbage leaves, then half of the ricotta mixture, and a third of the mozzarella cheese.
- Repeat the layers once more, starting with the cabbage leaves.
- Top with the remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing and serving.
Tips for Culinary Success
- Ensure the cabbage leaves are thoroughly dried after blanching to prevent excess moisture in the lasagna.
- For an extra layer of flavor, consider adding a pinch of red pepper flakes to the meat sauce.
- If you prefer a vegetarian version, substitute the ground beef with a mixture of mushrooms and lentils.
Frequently Asked Questions (FAQs)
- Can I make this ahead of time? Yes, you can assemble the lasagna and refrigerate it overnight before baking. Just add a few extra minutes to the baking time.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Can I freeze cabbage lasagna? Absolutely! Freeze after baking, then thaw and reheat in the oven for best results.
Embrace the layers of love with our Simply Scrumptious Cabbage Lasagna. This dish is a testament to the joy of experimenting in the kitchen and discovering new favorites. Perfect for a family dinner or a comforting meal on a quiet evening, it's a heartwarming reminder that sometimes, the simplest twists on classic recipes can yield the most delightful surprises.