Cabbage lasagna

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Yield 8 servings

Per serving
1 Lean protein
2 greens
1 2/3 condiment

3/4 pound cabbage, leaves separated
Non-stick pan spray
1 cup leeks, chopped
2 cloves garlic, minced
1 1/3 lb. ground beef
1 (28-oz.) can crushed tomatoes
1 tbsp. balsamic vinegar
1/4 c. torn basil leaves
1/2 tsp Kosher salt
1/2 tsp Freshly ground black pepper
2 c. part-skim ricotta
2 eggs, beaten
1/4 c. grated Parmesan, plus more for serving
2 1/3 c. shredded mozzarella





  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil. 
  2. In a medium bowl, combine ricotta, eggs, and Parmesan. 
  3. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more. 
  4. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.





  5. Love my individual Corning Ware dishs with lids. Makes meal prepping for the week so easy. 

  6. Recipe slightly altered from delish