Low Carb Cabbage Lasagna

I was so excited to make this recipe! For the most part, we eat either Keto or a Low Carb dinners around our house. It really is hit or miss on whether or not the kid’s will eat what we eat(I’m not going to lie). Sometimes they’ll eat what we do, and sometimes not. I think that is across the board at everyone’s house, am I right? Its a constant struggle. All we can do is emulate a healthy lifestyle and eating habits and hope they follow. My husband and I found this recipe DELICIOUS! There were plenty of leftovers for the next night, which is always nice not to have to cook, but it had set up from being in the fridge and was quite a bit easier to cut, and it all stayed together better vs fresh out of the oven.

Make it with Ground Chicken or Ground Turkey

There are pretty easy steps to follow, and not a ton of ingredients. If you want to tweak it with ground chicken or turkey, that would also be delicious! Two things I might change in this recipe is adding in either a little pasta sauce or tomato sauce(at least 1/2 cup or more) and I would steam the cabbage leaves before(to soften them up more). I prefer steaming instead of boiling, because I always want to make sure I keep the most nutrients in vegetables as I can. I have heard by boiling, that some nutrients are leached out into the water. The leaves didn’t turn out as soft as I would have hoped and I think if they were surrounded by tomato sauce, that would really help also! Another popular twist on low carb lasagna is to make it with zucchini noodles, to keep it low carb, as well.

Fresh is Best!

I didn’t have fresh basil on hand and it would have made such a huge difference in flavor! I used our dried spices that we had, and while it still tasted delicious, fresh is always best!!!! Same with garden fresh tomatoes, would have been amazing in this recipe.

Low Carb Cabbage Lasagna

Yield: 8 Servings Prep Time: 25 Minutes Total Time: 1 Hour and 10 Mins

INGREDIENTS

1 large head cabbage, leaves separated

2 tbsp. extra-virgin olive oil, plus more for baking dish

1 onion, chopped

2 cloves garlic, minced

1 1/2 lb. ground beef

1 (28-oz.) can crushed tomatoes

1 tbsp. balsamic vinegar

1/4 c. torn basil leaves

Kosher salt

Freshly ground black pepper

3 c. ricotta

2 eggs, beaten

1/4 c. grated Parmesan, plus more for serving

3 c. shredded mozzarella

DIRECTIONS:

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.
In a medium bowl, combine ricotta, eggs, and Parmesan.
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.
Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

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Key Lime Energy Bites

Ingredients

1 C Almonds unsalted, raw
1 C Cashews unsalted, raw
Juice of 6 Key Limes
Zest of one Key Lime
10-12 Medjool Dates pitted
1/2 C Shredded Coconut divided
2 TBSP Chia Seeds
3 TBSP Vital Proteins Collagen Peptides optional (omit to make vegan)

Instructions

Combine almonds and cashews to a food processor until the nuts start resembling a flour texture
Add all of the remaining ingredients (besides half of the coconut)and combine in food processor until a dough forms (if it seems crumbly when you try to form into balls, just allow the food processor to run for a few more minutes)
Once combined, take a spoonful of dough and form into balls using your hands
Roll the energy bites, one at a time, in the remaining shredded coconut until coconut has coated the energy bites
Store in the refrigerator, in an airtight container, for up to one week