Cabbage lasagna anyone? we seriously love this more than the noodle version!!

Ingredients

• 1 medium head Green Cabbage (outer leaves removed, bottom trimmed, leaves separated)
• 1 pound Ground Beef (locally raised, 80/20 fat ratio for flavor)
• 2 cups Carbone Tomato Sauce (store‑bought Italian style sauce)
• 1.25 cups Ricotta Cheese (about a cup plus a little extra)
• 1 Large Egg (beaten)
• 0.75 cup Parmesan Cheese (freshly grated; half for mixture, half for topping)
• 1 tsp Black Pepper (freshly ground, to taste)
• 0.5 tsp Red Pepper Flakes (optional for heat)
• 2 tbsp Unsalted Butter (to butter the baking dish)
• 8 oz Mozzarella Cheese (shredded; half block)
• Salt (to taste for seasoning)

Instructions

1. Prepare Cabbage Leaves

   Remove the outer leaves, cut off the bottom of the cabbage, halve it, then quarter each half. Bring a large pot of salted water to a boil and blanch the leaves for 3 minutes until they are pliable. Drain in a colander and set aside.

   Time: PT5M

2. Brown Ground Beef

   Heat the skillet over medium heat, add the ground beef and cook, breaking it up, until browned (about 5 minutes). Add the Carbone tomato sauce, stir, and let simmer for 10 minutes. Do not drain the rendered fat unless you prefer a leaner sauce.

   Time: PT12M

   Temperature: medium heat

3. Mix Ricotta Filling

   In a mixing bowl combine ricotta cheese, the beaten egg, ½ cup grated Parmesan, red pepper flakes (if using), black pepper, and a pinch of salt. Mix until smooth.

   Time: PT3M

4. Butter Baking Dish

   Lightly butter the bottom and sides of a 9x13‑inch baking dish using the 2 tbsp butter.

   Time: PT1M

5. First Layer Assembly

   Spread a thin layer of the meat sauce on the bottom of the dish. Lay a single layer of cabbage leaves over the sauce, then dollop and spread the ricotta mixture evenly over the cabbage.

   Time: PT4M

6. Second Layer Assembly

   Add another thin layer of meat sauce, a second layer of cabbage leaves, and a thin spread of the remaining ricotta mixture.

   Time: PT4M

7. Top and Bake

   Spread the remaining meat sauce over the top, then sprinkle shredded mozzarella and the extra grated Parmesan. Bake in a pre‑heated oven at 400°F for 25 minutes, or until the cheese is golden and bubbly.

   Time: PT25M

   Temperature: 400°F

8. Rest Before Serving

   Remove the lasagna from the oven and let it sit for 15 minutes before cutting. This rest period allows the layers to set.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

14 g

Fat

22 g

Fiber

4 g