LOW CARB LASAGNA??

cabbage lasagna

LOW CARB COMFORT CABBAGE LASAGNA

Trust me, you won’t miss the noodles!! 🙂

Do you get invited to potluck after potluck, and stuggle to think of something to bring, that won’t sabotage your weight loss goals??

I made this lasagna originally for my gym girls luncheon a LONG LONG time ago, and just haven’t had enought to get it in a blog!!! We all like to eat as healthy as we can but we also like to feel like we are having a treat!!! This lasagna checked off both!!!

I combined two different lasagna recipes that sounded good, and adjusted to fit my personal goals, and this is what I came up with!!! It was fantastic if I do say so myself 😉 Trust me, you won’t miss the noodles!!! I’ve been kinda OBSESSED with Cabbage lately, so why not??

Please Share with Whomever you think would enjoy!!!

Video on How to Remove Cabbage Leaves Here

Ingredients:

  • 1 large sweet yellow onion, chopped
  • 2 Cloves Of Crushed Garlic
  • 1 3/4 Lb 99% fat free ground turkey breast
  • 1 (28 oz) Can Crushed Tomatoes
  • 1 (6.5 oz) Can Tomoto Sauce
  • 2 tsp of Stevia (optional)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp Fennel Seeds
  • 1 1/2 tsp Dried Basil
  • 1 tsp Italian Seasoning
  • 4 Tbsp Fresh Parsley
  • 1 Large Head Of Cabbage
  • 24 oz low-fat or 1% or 2% cottage cheese
  • 1 Egg or 2 egg whites
  • 1/2 tsp Salt
  • 3/4 Cup Parmesan Cheese
  • Non-fat or low-fat mozzarella cheese, shredded (about 1/2 Cup)

1. Boil water in a large pot. Clean cabbage and gently peel leaves. Place in water, boil for 5 minutes or until soft and tender…they won’t soften when you cook the lasagna. Remove from water and drain.

2. Preheat oven to 425 degrees.

3. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato sauce. Season with stevia, basil, fennel seeds, Italian seasoning, 1/2 tsp salt, 1/2 tsp pepper, and 2 TBS parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

4. In a mixing bowl, combine cottage cheese ( squeeze out as much moisture as possible with paper towel or cheesecloth) with egg, remaining parsley, and 1/2 tsp salt.

You can use Paper Towel or Cheesecloth

 

5. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.

Arrange cabbage noodles lengthwise over meat sauce. Spread with one half of the cottage cheese mixture. Spoon 1 1/2 cups meat sauce over cottage cheese and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

The picture below is before Mozza and Parmesan was added.

 

ENJOY!!!!

P.S There may be a lot of extra “juice” if you don’t get enough of the moisture out of the cottage cheese. If so, you may have to drain a little off with a large spoon.

This ends up even BETTER, and stays together fantastic the second day!! Leftovers are SOOOOO delicious, so double it up while you are at it, and freeze if you like!

Find More Recipes @ www.Operation-Lean.com

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