Cabbage Lasagna episode 371

Ingredients

• 1.5 lb Ground Beef (80% lean)
• 1 medium Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 2 tbsp Olive Oil (extra virgin preferred)
• 8 oz Mushrooms (sliced; optional)
• 2 tsp Italian Seasoning
• 1 tsp Dried Oregano
• 1/4 cup Fresh Basil (chopped, divided)
• 1 tsp Kosher Salt (plus to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 28 oz Low‑Sugar Crushed Tomatoes (no added sugar)
• 15 oz Ricotta Cheese (full‑fat)
• 1/2 cup Parmesan Cheese (freshly grated, plus extra for topping)
• 1/2 tsp Granulated Garlic Salt
• 1 large Egg (room temperature)
• 2 cups Mozzarella Cheese (shredded)
• 1 medium Green Cabbage (leaves separated, core removed)
• 4 cup Water (for boiling cabbage)

Instructions

1. Prep Aromatics

   Finely chop the onion, mince the garlic, and slice the mushrooms (if using).

   Time: PT5M

2. Sauté Onion & Chili Flakes

   Heat olive oil in a large skillet over medium heat. Add the chopped onion and red chili flakes; sauté for about 3 minutes until the onion becomes translucent.

   Time: PT3M

   Temperature: medium

3. Add Garlic

   Add the minced garlic to the skillet and cook for another 30 seconds, just until fragrant.

   Time: PT1M

   Temperature: medium

4. Brown the Beef

   Increase heat to high, add the ground beef, and break it up with a wooden spoon. Brown the meat until no longer pink, about 7‑8 minutes.

   Time: PT8M

   Temperature: high

5. Add Mushrooms & Seasonings

   Stir in the sliced mushrooms, Italian seasoning, dried oregano, kosher salt, black pepper, and half of the fresh basil. Cook for 2 minutes.

   Time: PT2M

   Temperature: medium

6. Incorporate Tomatoes

   Pour in the low‑sugar crushed tomatoes, stir to combine, and bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium

7. Simmer the Meat Sauce

   Reduce heat to low, partially cover the skillet, and let the sauce simmer for 90 minutes, stirring occasionally, until the meat is fork‑tender and the sauce thickens.

   Time: PT1H30M

   Temperature: low

8. Prepare Ricotta Filling

   In a mixing bowl, combine ricotta cheese, the remaining fresh basil, grated Parmesan, granulated garlic salt, black pepper, and the egg. Mix until smooth.

   Time: PT5M

9. Blanch Cabbage Leaves

   Bring 4 cups of water to a boil in a large pot, add 1 tbsp salt, then add the cabbage core‑removed leaves. Boil for 5‑7 minutes until pliable. Drain in a colander and pat dry with paper towels. Slice off the tough rib from each leaf.

   Time: PT10M

   Temperature: boiling

10. Preheat Oven

    Preheat the oven to 375°F (190°C).

    Time: PT5M

    Temperature: 375°F

11. Assemble the Lasagna

    In the prepared baking dish, spread a thin layer of meat sauce. Lay cabbage leaves over the sauce, overlapping as needed. Spoon ricotta mixture over the leaves, then sprinkle shredded mozzarella. Repeat layers (sauce → cabbage → ricotta → mozzarella) until the dish is filled, finishing with a top layer of sauce, mozzarella, grated Parmesan, and a pinch of dried oregano.

    Time: PT10M

12. Bake Covered

    Cover the baking dish tightly with aluminum foil and bake for 20 minutes.

    Time: PT20M

    Temperature: 375°F

13. Bake Uncovered

    Remove the foil and bake an additional 10 minutes, or until the cheese is fully melted and lightly golden.

    Time: PT10M

    Temperature: 375°F

14. Rest Before Serving

    Allow the lasagna to sit for 20‑30 minutes before slicing. This helps the layers set and makes serving easier.

    Time: PT20M

Nutrition Facts

Calories

690

Protein

45 g

Carbohydrates

12 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Red Chili Flakes: Crushed red pepper
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Mushrooms: Zucchini, Bell pepper
• Instead of Italian Seasoning: Dried basil and oregano blend
• Instead of Dried Oregano: Fresh oregano (1 tbsp)
• Instead of Fresh Basil: Fresh parsley
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Low‑Sugar Crushed Tomatoes: No‑salt tomato puree
• Instead of Ricotta Cheese: Cottage cheese (drained)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Granulated Garlic Salt: Garlic powder (1/4 tsp)
• Instead of Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Mozzarella Cheese: Provolone, Monterey Jack
• Instead of Green Cabbage: Savoy cabbage, Napa cabbage

Equipment Needed

• Large Skillet
• Large Pot
• Colander
• Baking Dish
• Mixing Bowl
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Cheese Grater
• Measuring Spoons
• Measuring Cups
• Aluminum Foil
• Paper Towels

Critical Steps — Do Not Skip

• Browning the ground beef to develop flavor
• Simmering the meat sauce until thick and fork‑tender
• Drying the blanched cabbage leaves thoroughly
• Layering the lasagna in the correct order
• Baking covered then uncovered for proper cheese melt

Chef Tips from the Video

• Use fresh, low‑sugar crushed tomatoes for the best flavor and lowest carb count.
• Add a handful of fresh basil to both the sauce and the ricotta filling for bright herbal notes.
• Pat the cabbage leaves with paper towels; any remaining moisture will steam the lasagna and make it soggy.
• For extra richness, stir a tablespoon of heavy cream into the ricotta mixture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The meat sauce can be made up to 2 days ahead and refrigerated.
• Blanched cabbage leaves can be prepared and stored in a sealed bag in the fridge for 1 day.
• Assemble the lasagna, cover, and refrigerate; bake directly from the fridge, adding a few extra minutes to the covered bake.

Frequently Asked Questions