LOW CARB CABBAGE LASAGNA
Don't remember where I got this from ,but,had a couple coming for lunch who,specifically, requested "Low Carb" as they travel from congregation to congregation weekly, and, get asked out for lunch, often, and try to eat"Low Carb" to help control their weight. Well,I'd never made this before, but, it turned out great and we all...
Provided by Linda Jay
Time 2h5m
Number Of Ingredients 5
Steps:
- 1. 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.
- 2. 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.
- 3. 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).
- 4. 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!!!
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