Cabbage lasagna! You gotta try this. @JamerrillStewart

Ingredients

• 1 head Green Cabbage (Large, fresh; leaves separated and blanched)
• 1 pound Ground Beef (85% lean, seasoned with salt and pepper)
• 24 ounces Store‑Bought Marinara Sauce (No‑added‑sugar variety preferred)
• 1 cup Cottage Cheese (Full‑fat, can be blended for smoother texture)
• 1/2 cup Shredded Cheddar Cheese (Sharp, mixed into cottage cheese layer)
• 1 cup Mozzarella Cheese (Shredded, for topping)
• 1/4 cup Parmesan Cheese (Finely grated, for topping)
• 2 tablespoons Olive Oil (For sautéing meat)
• 1 teaspoon Salt (Season meat and cabbage water)
• 1/2 teaspoon Black Pepper (Freshly ground)

Instructions

1. Prepare Cabbage Leaves

   Remove the core, separate large outer leaves, and trim the thick rib. Bring a large pot of salted water to a boil, add the leaves and blanch for 2‑3 minutes until pliable. Transfer to a colander and rinse under cold water to stop cooking.

   Time: PT5M

2. Cook Ground Beef

   Heat olive oil in a skillet over medium‑high heat. Add ground beef, season with salt and pepper, and break it up with a wooden spoon. Cook until browned and no longer pink, about 8‑10 minutes. Drain any excess fat.

   Time: PT10M

3. Mix Cottage Cheese Layer

   In a mixing bowl combine cottage cheese with shredded cheddar, a pinch of salt, and a dash of pepper. Stir until evenly mixed; blend briefly if you prefer a smoother texture.

   Time: PT5M

4. Assemble the Lasagna

   Spread 1/3 of the marinara sauce on the bottom of the baking dish. Layer with enough cabbage leaves to cover the sauce, then add half of the cooked ground beef, followed by half of the cottage‑cheese mixture. Repeat the layers once more, ending with a final layer of sauce on top.

   Time: PT10M

5. Add Cheese Topping

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

   Time: PT2M

6. Bake

   Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is golden brown and the sauce is bubbling.

   Time: PT30M

   Temperature: 375°F

7. Rest and Serve

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

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

3g