keto cabbage lasagna

ingredients:

– 1 large head green cabbage, leaves separated

– 1 lb ground beef (or turkey)

– 1 small onion, diced

– 2 cloves garlic, minced

– 1 tsp dried oregano

– 1 tsp dried basil

– salt and freshly ground black pepper, to taste

– 1 cup tomato sauce (low-carb if possible)

– 1 cup ricotta or cottage cheese (full-fat for keto)

– 2 cups shredded mozzarella or cheddar cheese, divided

– ¼ cup grated parmesan (optional)

instructions:

– bring a large pot of water to a boil.

– carefully blanch cabbage leaves for 2–3 minutes to soften.

– drain and pat them dry, then set aside.

– in a skillet over medium-high heat, cook ground beef, onion, and garlic until meat is browned.

– season with oregano, basil, salt, and pepper.

– stir in tomato sauce, reducing heat to simmer for 5 minutes.

– preheat oven to 375°F (190°C).

– in a baking dish, spread a thin layer of meat sauce.

– top with a layer of cabbage leaves, then spread some ricotta or cottage cheese, and sprinkle with shredded cheese.

– repeat layers (meat sauce, cabbage, cheese mixture) until ingredients are used up, finishing with a layer of shredded cheese on top.

– cover dish with foil and bake for 20 minutes.

– remove foil and bake an additional 10–15 minutes, or until cheese is melted and bubbly.

– let lasagna cool for 5 minutes.

– slice and enjoy hot, garnished with grated parmesan if desired.