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Recipe of the Week

 

CABBAGE LASAGNA

Prep: 45 mins / Cook: 1 hr 30 mins 

Additional: 15 mins / Total: 2 hrs 30 mins

Servings: 12 servings

 

INGREDIENTS

 

1lb lean ground beef

1 medium onion, chopped

1 tablespoon minced garlic

½ cup grated carrots

4 oz mushroom pieces

1lb canned tomatoes

1 tablespoon dried basil

1 teaspoon white sugar

1 teaspoon salt

½ teaspoon thyme

¼ teaspoon nutmeg

1 head cabbage

24 oz low-fat cottage cheese

½ cup grated Parmesan cheese

1 tablespoon parsley

1 ½ teaspoons salt

1 teaspoon oregano

Cooking spray

2 cups grated part-skim mozzarella cheese

½ cup grated Parmesan cheese


DIRECTIONS

1.     Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.

2.     Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.

3.     Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.

4.     Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.

5.     Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.

 

6.     Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.

 

 

 

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