And it’s…HEALTHY 😱 Momma makes Cabbage Lasagna!

Ingredients

• 2 lb Ground Beef (80% lean, broken up)
• 1 large Baby Onion (peeled and diced)
• 2 tbsp Olive Oil (for browning meat)
• 24 oz Ryos Tomato Basil Sauce (store‑bought marinara, any brand works)
• 1/2 head Green Cabbage (large cabbage, leaves separated, core removed)
• 15 oz Ricotta Cheese (full container, room temperature)
• 2 Egg (large, beaten)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 cup Mozzarella Cheese (shredded)
• 1 tbsp Basil Paste (store‑bought or blended fresh basil)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Ingredients

   Dice the baby onion, grate the Parmesan and Mozzarella, beat the two eggs, and set the ricotta in a mixing bowl. Remove the core of the cabbage, cut the head in half, then into quarters, and separate the outer leaves. Rinse leaves and set aside.

   Time: PT10M

2. Brown Ground Beef and Onion

   Heat olive oil in a skillet over medium‑high heat. Add the diced onion and sauté 2 minutes. Add the ground beef, breaking it up, and cook until fully browned, about 8 minutes. Drain excess fat.

   Time: PT10M

   Temperature: Medium‑high heat on stove

3. Add Tomato Sauce

   Stir the Ryos Tomato Basil Sauce (and basil paste) into the browned meat. Heat through for 2 minutes, then remove from heat.

   Time: PT3M

   Temperature: Medium heat

4. Boil Cabbage Leaves

   Bring a large pot of salted water to a rolling boil. Submerge cabbage leaves in batches and boil for 3 minutes until pliable. Transfer to a colander and rinse with cold water to stop cooking.

   Time: PT5M

   Temperature: Boiling

5. Mix Ricotta Cheese Filling

   In the mixing bowl, combine ricotta cheese, beaten eggs, grated Parmesan, and a pinch of salt and pepper. Mix until smooth.

   Time: PT5M

6. Assemble the Lasagna

   Spread a thin layer of meat sauce on the bottom of the baking dish. Lay a single layer of boiled cabbage leaves over the sauce, overlapping slightly. Spoon half of the ricotta mixture over the cabbage and spread evenly. Repeat with another layer of sauce, cabbage, and remaining ricotta mixture. Finish with a final layer of cabbage leaves.

   Time: PT10M

7. Add Topping Cheese

   Sprinkle the shredded mozzarella evenly over the top, then finish with the remaining grated Parmesan.

   Time: PT2M

8. Bake

   Cover the dish loosely with foil and bake in a pre‑heated oven at 400°F for 30 minutes. Remove foil and bake an additional 5 minutes to brown the cheese.

   Time: PT35M

   Temperature: 400°F

9. Rest and Serve

   Allow the lasagna to rest for 5 minutes, then cut into squares and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

18 g

Fat

20 g

Fiber

4 g