Low Carb Keto Cabbage Lasagna

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CAN REPLACING PASTA WITH CABBAGE ACTUALLY TASTE GREAT?

Our newest recipe: Low Carb Keto Cabbage Lasagna. When sister, Annie, known as to inform us she substituted cabbage leaves for pasta in her lasagna recipe we weren’t so positive we needed to even give it a strive, however after her excessive reward, we have been persuaded. We didn’t understand it was a factor as of late, so adopted our household recipe, however changed the pasta with cooked cabbage leaves and crossed our fingers. The outcomes are in: It was unbelievably scrumptious! It’s keto, low carb, and gluten-free, all with solely 8 internet carbs per giant serving. It’s consolation meals at its greatest: decandent, tacky, and satisfying.

 

HOW TO MAKE OUR KETO LASAGNA RECIPE

 

EQUIPMENT

9 x 13 Baking Pan

Giant Skillet

Medium Inventory Pot

Giant Slicing Board

Sharp Knife

INGREDIENTS FOR MAKING OUR LOW CARB LASAGNA RECIPE

Lean Floor Beef – We use 90/10.

Medium Onion

Garlic – About 4-5 giant cloves

Low Carb Marinara Sauce – We use Rao’s. Our favourite selection is arrabiatta because it provides a bit warmth.

Dried Herbs – basil, oregano, thyme, fennel seeds, dried or recent parsley

Cabbage

Cheeses – Full-fat ricotta, Parmesan, and mozzarella

Giant Eggs

INSTRUCTIONS FOR MAKING CABBAGE LASAGNA

Prepare dinner: Floor beef, onions, and garlic over medium-high till meat is browned. Drain fats.

Add: Sauce, basil, 1tsp oregano, fennel seeds, and thyme.

Simmer and Stir: 10 minutes.

Combine: In medium bowl, ricotta cheese, 1/2 cup Parmesan cheese, 2 tsp oregano, and eggs.

Boil: Cabbage leaves in salted water till mushy and tender (about 5 minutes). Drain and rinse in water. Place between paper or dish towels to take away remaining water. Pat utterly dry.

Layer: Spray backside of baking dish with cooking spray. Line with cabbage leaves, 1/2 meat sauce, 1/2 ricotta cheese, 1/2 shredded mozzarella. Repeat layers.

High: With with remaining Parmesan cheese.

Bake: 350 levels F for 45 minutes.

Take away: From oven. Permit to set for 15-20 minutes.

Slice and Serve: Into 12 squares.

 

HOW TO COOK CABBAGE LEAVES

Earlier than cooking, rigorously take away particular person cabbage leaves. Reduce out the ribs from the cabbage leaves (private choice). We predict it improves the general texture of the lasagna, nonetheless this step shouldn’t be required. Fill a medium inventory pot (about 6-9 quarts) with water and convey to a boil. Add Kosher salt to the boiling water, which helps take away liquid from the leaves and provides further taste. Drop in leaves and cook dinner, lined, till mushy and tender, about 5 minutes.

Utilizing tongs, rigorously take away the leaves and place in colander to empty. Rinse with chilly water to take away extra salt. Place between paper or dish towels to take away any remaining water. Pat dry. This is a vital step to stop the lasagna from getting soggy!

 

ALTERNATIVES TO REPLACE GROUND BEEF

If you wish to swap out the bottom beef, floor turkey or Italian sausage are nice replacements.

 

STORING THE CABBAGE LASAGNA

Place slices in air-tight container within the fridge for as much as 5 days.

To freeze, wrap particular person slices first in plastic wrap, then in aluminum foil for as much as 1 yr.

 

CAN THE LASAGNA BE MADE AHEAD OF TIME?

Completely! After meeting, cowl and retailer in fridge. Once you’re able to bake, take away the pan and place on counter one hour earlier than placing within the oven. Chances are you’ll want to extend the baking time a bit.

 

REHEATING THE CABBAGE LASAGNA

If reheating from a frozen state, thaw lasagna in a single day in fridge. Our favourite methodology to reheat is utilizing a microwave. Microwaves drastically differ in energy, however as a normal rule begin with 1 minute, then rotate plate and cook dinner a further minute. Repeat till you’ve reached desired temperature. Should you favor reheating within the oven, cowl with aluminum foil and use a low temperature (300 levels F) till heated all through.

 

 

 

 

 

 

 

 

 

 

 

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