Cabbage Lasagna - (In a Crock Pot, Oven or Stovetop)

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READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, combine tomato sauce, ketchup and sugar. Mix well to dissolve sugar and set aside.
  • In a large skillet with oil spray, brown ground beef and remove. In the same skillet brown Italian sausage crumbled until brown.
  • Mix browned sausage with the browned ground beef and add chopped onion, carrot, green bell pepper, garlic powder, oregano, (celery seeds), salt and pepper.
  • Simmer the meat sauce for about 10 minutes, or until vegetables are cooked but crispy tender.
  • Then add the prepared tomato sauce to the cooked meats and vegetables and mix well.
  • Combine the cottage cheese (or Ricotta cheese) with the beaten egg and set aside.
  • Spoon some of the meat sauce into bottom of crock pot (or slow cooker).
  • Layer in this order: sliced cabbage, meat sauce, cottage cheese (or Ricotta).
  • Repeat layers until all is used up, ending with mozzarella cheese on top.
  • Cover and cook on Low heat setting for about 1 hour, or until cabbage is soft, but do not overcooked.
  • NOTE: This cabbage lasagna can also be cook on the stovetop in a Dutch oven, or bake in the oven at 350ºF. for about 30 minutes, or until cabbage is tender, but not overcooked.
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