MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cabbage Lasagna
Categories: Greens, Cheese, Sauces, Beef, Pork
Yield: 20 Servings

1 Head cabbage
3 lb Ricotta cheese
1 1/2 c Parmesan cheese; grated
1/4 c Dried parsley; opt
3 lg Eggs
2 lb Ground meat; browned *
40 oz No sugar added marinara
- sauce
32 oz Fresh mozzarella; sliced
- or shredded
1/4 c Parmesan; grated (opt)

* Meatloaf mix

Carefully remove leaves from cabbage head.

Parboil leaves in salted boiling water for 5-10 minutes.
Drain and remove excess water with towel. After boiling
the cabbage leaves, they should be soft and tender.

Mix ricotta and parmesan cheese with eggs and parsley
(if using). Set aside.

Stir marinara sauce into browned meat.

Spread about 3/4 cup sauce onto bottom of 11" x 15"
baking pan.

Place a layer of cooked cabbage leaves over sauce.

Spread half ricotta cheese mixture over cabbage leaves.

Top cheese mixture with half the remaining sauce.

Cover sauce with half the mozzarella cheese.

Repeat layers.

Top off with additional parmesan cheese if desired.

Bake 350°F/175°C for about 25 minutes.

CABBAGE LASAGNA - LOW CARB AND GLUTEN FREE Amount Per
Serving (379 g) Calories 451 Calories from Fat 306

% Daily Value* Total Fat 34g 52%; Saturated Fat 17g 85%
Cholesterol 131mg 44%; Sodium 511mg 21%;

Total Carbohydrates 9g 3%; Dietary Fiber 1g 4%; Sugars
3g; Protein 27g

RECIPE FROM: https://lowcarbyum.com

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