Keto Cabbage Lasagna
(Camila Kost version)
INGREDIENTS (6 servings)
Mass
1 medium cabbage plant
Stuffed
1 egg
500 g of minced meat
200 g of pomarola sauce
200 g shredded mozzarella
200 g of ricotta
Stop
50 g shredded mozzarella
50 g of pomarola sauce
Necessary amount of olive oil, salt and pepper
.
PREPARATION
1. Remove the leaves from the cabbage, leaving the stems. In a large saucepan, boil in salted water for 10 minutes, or until the leaves are translucent and tender. Drain and set aside to cool.
2. Cook the ground beef in oil in a large skillet until completely browned. Add salt, pepper, and 200g of Pomarola sauce. Set aside.
3. In a bowl, combine the ricotta cheese, 200g of mozzarella, the egg, and salt to taste.
4. Preheat oven to 180°C.
5. Prepare a 21 cm x 21 cm baking dish.
6. Place ⅓ of cabbage leaves to cover the bottom.
7. Spread half of the cheese mixture over the leaves.
8. Spread half of the meat mixture over the cheese.
9. Place more cabbage slices on top of the meat and repeat with the remaining cheese and meat mixture. Finish with the final cabbage slices.
10. Top with 50g of pomarola sauce and 50g of mozzarella cheese.
11. Bake for 30 minutes.
12. Increase the heat to 220 and bake for 5 more minutes to brown the cheese.
13. Enjoy!
