Monday Measures

Ingredients

• 2 lb Ground Beef (80% lean, broken into small pieces)
• 1 large head Green Cabbage (Core removed, leaves separated for steaming)
• 40 oz Marinara Sauce (Divided between bottom, layers, and top)
• 3 large Eggs (Lightly beaten)
• 0.25 cup Fresh Parsley (Chopped)
• 1 tbsp Italian Seasoning (Blend of oregano, basil, thyme, etc.)
• 3 lb Ricotta Cheese (Full‑fat, room temperature)
• 8 oz Mozzarella Cheese (Shredded)
• 2 oz Parmesan Cheese (Finely grated, for topping)
• 1 tsp Salt (Season ground beef)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. Prepare Cabbage Leaves

   Remove the core of the cabbage, separate the outer leaves, and cut each leaf into 6‑8 inch sections. Steam the leaves in a steamer basket over simmering water for about 8‑10 minutes, until pliable but still firm. Drain and pat dry with paper towels.

   Time: PT15M

2. Brown the Ground Beef

   Heat a large skillet over medium‑high heat, add the ground beef, season with salt and pepper, and cook, breaking it up with a spatula, until fully browned and no longer pink, about 8‑10 minutes. Drain excess fat.

   Time: PT10M

   Temperature: Medium heat

3. Mix Ricotta Filling

   In a mixing bowl, combine the ricotta cheese, beaten eggs, chopped parsley, and Italian seasoning. Stir until smooth.

   Time: PT5M

4. Assemble the Lasagna – Bottom Layer

   Spread 1‑2 cups of marinara sauce evenly on the bottom of the 11×15‑inch casserole dish to prevent sticking.

   Time: PT3M

5. First Cabbage Layer

   Lay a single layer of steamed cabbage leaves over the sauce, overlapping slightly to cover the surface.

   Time: PT3M

6. Add Beef and Ricotta

   Evenly distribute half of the browned ground beef over the cabbage, then dollop half of the ricotta mixture and spread gently. Sprinkle with half of the shredded mozzarella and a light dusting of grated Parmesan.

   Time: PT5M

7. Second Cabbage Layer

   Place another layer of steamed cabbage leaves on top of the cheese‑beef mixture.

   Time: PT3M

8. Repeat Layers

   Repeat steps 4‑7: sauce, cabbage, remaining beef, remaining ricotta, mozzarella, and Parmesan. End with a final layer of sauce, mozzarella, and Parmesan on top.

   Time: PT7M

9. Bake the Lasagna

   Cover the dish tightly with aluminum foil and place in a pre‑heated oven at 350°F. Bake for 45 minutes, then remove the foil and bake an additional 10‑15 minutes until the cheese on top is bubbling and lightly browned.

   Time: PT55M

   Temperature: 350°F

10. Rest and Serve

    Remove the lasagna from the oven and let it rest, covered, for 10 minutes before slicing. This allows the layers to set and makes cutting easier.

    Time: PT10M

Nutrition Facts

Calories

451

Protein

30 g

Carbohydrates

12 g

Fat

28 g

Fiber

4 g