Low Carb Lasagna

By myoung

Ingredients

• 2 lbs ground beef
• 32 oz jar marinara sauce
• 1 head of cabbage
• 1 egg
• 6 oz shredded mozzarella cheese (reserve 2 oz for top layer of lasagna)
• 6 oz shredded Parmesan cheese
• 1 cup thick Greek yogurt or cottage cheese
• salt and pepper to taste

Details

Preparation time 20mins
Cooking time 20mins
Adapted from everydaydishes.com

Preparation

Step 1

Preheat oven to 375 degrees.
Crumble beef in medium saucepan and cook until browned. Remove from heat and drain fat. Return cooked beef to heat, add marinara sauce. Cook on medium heat until sauce has reduced by half; about 15 minutes. Add salt and pepper to taste.
Cut cabbage in half and place in boiling water. Boil for 10-12 minutes or until softened. Drain cabbage and chop into large pieces.
Sauté cabbage with oil in large skillet over medium high heat until softened, about 2-3 minutes. Pour into large bowl lined with paper towels. Roll up cabbage in paper towels and squeeze out remaining water and oil; set aside.
Combine egg, cheeses and yogurt in small bowl.
Layer small amount of cabbage, meat sauce and cheese mixture in 9" x 12" baking dish. Repeat layers with remaining cabbage, meat sauce and cheese mixture. Sprinkle reserved mozzarella cheese on top.
Place baking dish on baking sheet; bake 15-20 minutes until lightly browned and bubbly.
Cool 10 minutes then serve and enjoy.