Description
A high-protein twist on traditional lasagna using cabbage leaves instead of pasta. This dish is hearty, nutritious, and packed with flavor.
Ingredients
- 1 large head of cabbage (about 12 leaves)
- 1 lb (450g) lean ground turkey
- 1 cup (240g) low-fat ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 egg
- 2 cups (480g) marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup (60g) shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the cabbage leaves for 2-3 minutes until slightly tender. Drain and set aside.
- In a pan, cook the ground turkey until browned. Drain excess fat.
- Mix ricotta, Parmesan, egg, oregano, garlic powder, salt, and pepper in a bowl.
- Layer the cabbage leaves in a baking dish, followed by the turkey, ricotta mixture, and marinara sauce. Repeat layers.
- Top with mozzarella cheese.
- Bake for 30-35 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use a sharp knife to carefully remove cabbage leaves.
- Pat the cabbage leaves dry before layering to prevent excess moisture.
- Substitute ground turkey with chicken or tofu for variation.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired