Low Carb Cabbage Lasagna
How to Make Low Carb Cabbage Lasagna
- Separate leaves off cabbage and put a few at a time,in a pot of boiling slightly salted water to 'par boil' just until getting tender.(Abt 5-10 min.)Remove and drain and place on paper towells to absorb liquid.Continue w/more cabbage leaves,in the boiling salted water,draining and placing on paper towelling until you have enough to use in layering like lasagna noodles in your lasagna casserole.
- Brown your lean ground beef in deep skillet;(drain, if necessary).Pour one large jar of Basil spaghetti sauce on top of the cooked browned ground beef.Stir to mix and simmer until bubbly.
- Using a 12" x 15" baking pan,spread a thin layer of the meat sauce in the bottom of the pan.Next,add a layer of the par boiled,drained cabbage leaves,a little more of the meat sauce and a layer of the shredded Mozzarella.Continue in this way until all the cabbage ,sause,cheese is gone and the pan full.(The shredded Mozzarella will be the last thing you put on top).
- Bake at 400 degrees for 30 minutes,and,then at 350 for another 30-60 minutes or until bubbling and cheese is browned.(Let set 20 minutes before cutting and serving)!Yummy!!!