Ingredients
Scale
- 1 whole cabbage cored and boiled until leaves are soft
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 carrot finely diced
- 4 cloves garlic minced
- 34 oz ground beef
- 24 oz passata
- 3 tbsp tomato paste (heaped)
- 2 beef bouillon cubes crushed
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp sugar
- ¾ cup fresh ricotta
- 1 large egg
- â…“ cup parmesan grated
- 4 basil leaves
- Salt to taste
- Cheese
- 2 cups light grated mozzarella generous amount
- Parmesan to taste
- Extra cheese to cover the top
Instructions
- Core the cabbage and boil in a large pot of salted water for 15–20 minutes, or until the leaves are soft and flexible enough to bend without tearing.
- Drain the cabbage and let it cool slightly before handling so the leaves separate more easily. Carefully peel off the cabbage leaves and transfer them to a tray or wire rack.
- Pat each leaf dry with paper towels.
- Drying the leaves well helps prevent excess liquid from collecting in the baking dish later.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to dry the cabbage leaves thoroughly to prevent a watery lasagna.
You can use other types of cheese for variation, such as cheddar or gouda.
This dish can be made ahead of time and warmed up before serving.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg