Cabbage Lasagna

Cabbage Lasagna


·1 head green cabbage, leaves separated
·2 tablespoons extra virgin olive oil, plus more for baking
·1 onion, chopped
·2 cloves garlic, minced
·1 1/2 lb. ground beef
·1 (28-oz) can crushed tomatoes
·1 tablespoon balsamic vinegar
·1/4 cup torn basil leaves
·Kosher salt
·Freshly ground black pepper
·3 cups ricotta
·2 eggs, beaten
·1/4 cups grated Parmesan, plus more for serving
·3 cups shredded mozzarella


Preheat oven to 350°F. In a large skillet over medium heat, add olive oil and chopped onion. Cook until soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in salt, pepper, and basil. In a separate 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 fresh basil. Serve and enjoy!

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