Low carb lasagna -1 head of cabbage - 2 lbs Italian sausage (I used 1 lb. sweet Italian sausage and 1 lb. hot Italian sausage. -1 green bell pepper (diced) -1 package of mushrooms (diced) -1 can of tomato paste (lowest sugar content u can find-usually organic)+2 cans of water... -1 32 oz can organic crushed tomatoes or marinara (lowest carb/sugar content u can find) - ricotta cheese (big tub, lowest carb content you can find) OR cottage cheese -4 c. Grated mozzarella - dried basil -garlic salt 1. Separate leaves off cabbage and put in a pot of boiling slightly salted water to par boil just until getting tender.(Abt 8-10 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. 2. Brown your sausage in deep skillet along with bell pepper and mushrooms (drain, if necessary). 3. Add tomato paste, 2 c. Water (from tomato paste can), and crushed tomatoes or marinara. Stir to mix and simmer until bubbly. 4. 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, dabs of ricotta (or cottage cheese) and a layer of the shredded Mozzarella. Continue in this way until all the cabbage, sauce, cheese is gone and the pan full.(The shredded Mozzarella will be the last thing you put on top). Usually three layers. Sprinkle top with basil and garlic salt. 5. Preheat oven to 375°. Bake for 25 minutes.. Broil for 2 minutes to slightly brown the top.
Posted on: Sat, 27 Sep 2014 15:14:27 +0000
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