Cabbage Lasagna
Total Time
Prep: 35 min. Bake: 15 min.
Yield
6 servings
You won't miss the noodles in this incredibly tasty cabbage lasagna recipe.
Ingredients
- 1 medium head cabbage, coarsely shredded
- 1 pound lean ground beef (90% lean)
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 3 tablespoons tomato paste
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 1/2 cup shredded part-skim mozzarella cheese
Directions
- Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside.
- In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
- Serve immediately or before baking, cover and freeze casserole for up to 3 months.
- To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts
1-1/3 cups: 223 calories, 7g fat (3g saturated fat), 42mg cholesterol, 438mg sodium, 20g carbohydrate (11g sugars, 7g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
"If your gang likes stuffed cabbage, they'll love this filling, beefy recipe. And you'll love that it has all the flavor-but with a lot less work than stuffed cabbage!"
Debra Sanders - Brevard, North Carolina
Recipe Creator
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