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DIABETIC-FRIENDLY CABBAGE LASAGNA | Benji Xavierr

DIABETIC-FRIENDLY CABBAGE LASAGNA

DIABETIC-FRIENDLY CABBAGE LASAGNA

25 mins prepServes 8

All the cozy, cheesy lasagna vibes… without the traditional pasta! This lower-carb version swaps noodles for cabbage while keeping it packed with protein and flavor.

8 servings

What you need

cabbage

95% lean ground beef

1 lb 95% lean ground beef

paprika

onion powder

1 tsp onion powder

chicken bouillon

1 tsp chicken bouillon

italian seasoning

1 tsp italian seasoning

salt

black pepper

½ tsp black pepper

tomato & basil sauce

24 fl oz tomato & basil sauce

low fat cottage cheese

1 cup low fat cottage cheese

egg

grated parmesan cheese

⅓ cup grated parmesan cheese

shredded mozzarella

1 cup shredded mozzarella

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Instructions

1. Boil the quartered cabbage for 3 minutes, then drain and carefully separate the leaves.
2. Brown the ground beef and season with paprika, onion powder, chicken bouillon, Italian seasoning, salt, and pepper.
3. Stir in the tomato-basil sauce and simmer for a few minutes.
4. Mix the cottage cheese, egg, and Parmesan in a bowl.
5. Layer the cabbage, meat sauce, and cottage cheese mixture in a 9x13 baking dish. Repeat until everything is used.
6. Top with shredded mozzarella.
7. Bake uncovered at 400°F for 30 minutes, until hot, bubbly, and golden on top.
8. Let it rest for a few minutes, slice into 8 pieces, and enjoy! TIP: Cabbage releases quite a bit of liquid while baking! I like using a turkey baster to remove the excess liquid from the baking dish after it comes out of the oven. This helps keep your lasagna from getting watery.

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