CABBAGE AND SPINACH LASAGNA

With all the rich and delicious holiday foods, I thought I’d try to lessen the carb-load of at least one dish that I wanted to prepare – lasagna. I found a cabbage lasagna recipe in the book that I’m currently reading, “Protein Power” by the doctors Michael and Mary Dan Eades; the cabbage leaves serve as the pasta. I prepared my usual lasagna recipe (which has spinach) and used the cabbage leaves instead of lasagna noodles. So with this healthy lower-carb dish, I can consume more of the desserts (like the yummy leche flan that my daughter made)!

Ingredients:

1 medium to large head of cabbage

1 pound ground beef

1 jar (about 28 oz.) spaghetti sauce

1/2 cup water

16 ounces ricotta cheese (you can also use cottage or crumbled white cheese)

2 cups shredded mozzarella cheese, divided (you can also use cheddar or quickmelt cheese)

1/4 cup grated Parmesan cheese

2 cups chopped spinach (previously boiled, then squeeze out water and chop)

2 eggs

2 teaspoons chopped oregano

2 teaspoons chopped basil

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

Directions:

1.   Wash the cabbage and cut in quarters. Remove the tough outer leaves and the hard “core”. Carefully peel back the leaves and arrange the individual leaves on a steamer basket. Steam until nearly tender (about 3-5 minutes) Set aside.

2.   In large skillet, brown meat; drain.

3.   Stir in spaghetti sauce and water; simmer 10 minutes.

4.   Heat oven to 350°F.

5.   In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, spinach, eggs, oregano, basil, garlic, salt and pepper.

6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange cabbage leaves over the sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.

7. Repeat layers, beginning and ending with cabbage leaves. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

8. Cover with foil. Bake 30 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.
- M


Food Photo Details: Nikon D50, Nikkor 18-55mm, ISO 200, F10, 1/160, SB600 1/2 Power
- D