Cabbage Lasagna
So this recipe kept popping up in my newsfeed so I figured I better give it a try. One thing you’ll learn I love cooking with cabbage, but it’s typical the same recipe with just a different meat in it… so I decided to give this one a try because this girl loves her Italian food and lasagna is high on the list!
So it says to layer it and I only had a small head of cabbage so hoping there’s enough to fill the whole pan.
I ended up breaking up the cabbage instead of layering it and there is probably more cheese than the recipe calls for.
Ready for the oven
It was quite full so I put a cookie sheet under it to avoid a mess in the oven, cook time was 25 minutes so off I went to do my workout.
Oh my goodness it smells so good, I can’t wait to try it. So the original recipe is below and it was from Delish, but here are the changes made in Kym’s Kitchen:
I used ground turkey instead of beef and replaced the ricotta cheese with cottage cheese and would recommend shredding the cabbage instead of layering it. I added Italian seasoning and some garlic powder also. I cooked it for about 45 minutes to make sure the cabbage softened. I think using shredded cabbage the 25 minute would be good.
Kid tested… mother approved!!
Cabbage Lasagna
INGREDIENTS
1 large head cabbage, leaves separated
2 tbsp. extra-virgin olive oil, plus more for baking dish
1 onion, chopped
2 cloves garlic, minced
1 1/2 lb. ground beef
1 (28-oz.) can crushed tomatoes
1 tbsp. balsamic vinegar
1/4 c. torn basil leaves
Kosher salt
Freshly ground black pepper
3 c. ricotta
2 eggs, beaten
1/4 c. grated Parmesan, plus more for serving
3 c. shredded mozzarella
DIRECTIONS:
1.Preheat oven to 350°.
2.In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes.
3.Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat.
4.Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes.
5.Season with salt and pepper then stir in basil.
6.In a medium bowl, combine ricotta, eggs, and Parmesan.
7.Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more.
8.Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.