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