Do You Know How To Make Delicious Lasagna That Is Carb-Free?

I absolutely love Italian food!  What I don't like is all of the pasta and the way that it makes me feel after I eat it.  I try to avoid anything made from white flour whenever possible.  All day, I was wondering how I could make lasagna and still actually like it without using noodles.  What did I use instead, you asked?  Cabbage......yes, I said cabbage!  Now stay with me because if you don't, you are gonna miss out on something great!

I came up with a recipe that is so delicious that I will never use noodles again!  I am sharing it with you, but please put some creativity into the recipe and make it your own.  For instance, adding black olives or some mushrooms with the cabbage would be great!

Here it is and I had it whipped up in no time at all!

Cabbage Lasagna

• 1 small head of cabbage cut into bite size pieces
• 5 or 6 leaves of kale, I used lucinato, but any kind will do
• 1 med onion, diced
• 2 tsp minced garlic
• Salt and Pepper to taste

Saute cabbage, kale and onion in 2 Tbsp. butter until crisp tender, set aside

• Brown 2 lbs ground beef, venison, or sausage in skillet
• Add 2 Tbsp minced garlic, 2 Tbsp dried oregano, 2 Tbsp dried basil

Cook until done.  Set aside

• Mix 2 Tbsp dried parsley into 1 large container of low fat cottage cheese

Grease baking dish, Layer half of the meat mixture and cover with half of the cottage cheese mixture.  Sprinkle one cup of Shredded Colby Jack cheese over cottage cheese.  Spread half of the cabbage mixture and sprinkle with 1/2 cup of grated Parmesan cheese.  The kind that sprinkles out of the container is best for this recipe.  Repeat the layers exactly the same one more time ending with the Parmesan cheese.  Sprinkle the top with Italian Seasoning for garnish and bake for about 45 minutes or until bubbly and brown on top at 350 degrees.

Remove from the oven and let rest for 15-20 minutes and then serve!

Inspiring the Well-Lived Home in a delicious sort of way,

Julie Atkins