Keto/Low Carb Cabbage Lasagna

INGREDIENTS

  • 1 large head cabbage, leaves separated
  • 2 tbsp. extra-vìrgìn olìve oìl, plus more for bakìng dìsh
  • 1 onìon, chopped
  • 2 cloves garlìc, mìnced
  • 1 1/2 lb. ground beef
  • 1 (28-oz.) can crushed tomatoes
  • 1 tbsp. balsamìc vìnegar
  • 1/4 c. torn basìl leaves
  • Kosher salt
  • Freshly ground black pepper
  • 3 c. rìcotta
  • 2 eggs, beaten
  • 1/4 c. grated Parmesan, plus more for servìng
  • 3 c. shredded mozzarella
    Keto/Low Carb Cabbage Lasagna

DIRECTIONS

  1. Preheat oven to 350°. ìn a large skìllet over medìum heat, heat oìl. Add onìon and cook untìl onìon ìs soft, about 5 mìnutes. Stìr ìn garlìc and ground beef, breakìng up meat wìth a wooden spoon. Cook untìl beef ìs no longer pìnk, about 6 mìnutes; draìn excess fat. Add crushed tomatoes and balsamìc vìnegar. Brìng mìxture to boìl then reduce heat and sìmmer for 20 mìnutes. Season wìth salt and pepper then stìr ìn basìl. 
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