Cabbage Noodle Lasagna

Testimony of the Day

“OK…I realize this might be a little premature but here goes…I laughed yesterday! That is one thing that I noticed and really missed…I never laughed! So sad! I don’t even have all my supplements yet…still waiting on one. Sleep is  better…about to try two patches of melatonin you suggested.

I’m pleased with the changes I’m seeing! Thank you! Kaye”

To get started on your path to health and healing, click HERE. I’d be honored to help you too!

SAVORY COOKBOOK

To find more easy and tasty recipe like this, you would really enjoy my book: The Art of Healthy Eating: Savory.

This was truly a labor of love!  I’ve put together my best recipes to date in the next installment of my “The Art of Healthy Eating” color cookbook series.  Choosing a healthy lifestyle doesn’t have to mean a lifetime of deprivation. This book is filled with mouth-watering foods and nutrition facts that demonstrate how eating healthy can be an expression of art. Included are recipes for your favorite comfort foods like pasta, lasagna, risotto, calzones, sushi, clam chowder in a bread bowl, baked brie, chicken pot pie, chili cheese “fries”, tomato basil sandwich wraps, pizza, tortillas, and many more. There are also lots of valuable tips and tricks to help one along the journey of learning how to eat as an art.

CLICK HERE to get your copy! Thanks SO much for your love and support!

Wow! This turned out great. I made a small batch to taste test, but as soon as dinner was over, I made a large pan and put it in the freezer for an easy dinner with friends.

If you didn’t want to go through the task of making your own sauce, this recipe could easily be put together with a healthy no soybean oil and no-sugar-added jar of marinara sauce. Click HERE to find the ones in my pantry!

CABBAGE LASAGNA

1 pound Italian sausage
¾ pound grass fed ground beef
½ Cup minced onion
2 cloves garlic, crushed
1 (28 oz.) can crushed tomatoes
3 (6.5 oz.) cans tomato sauce
2 tsp Swerve (optional)
1 ½ tsp dried basil leaves
½ tsp fennel seeds
1 tsp Italian seasoning
1 TBS Celtic sea salt
¼ tsp ground black pepper
4 TBS chopped fresh parsley
1 head of cabbage
16 oz. ricotta cheese
1 egg
½ tsp salt
¾ lb mozzarella cheese, sliced
¾ Cup Parmesan cheese

Boil water in a large pot. Clean cabbage and gently peel leaves. Place in water, boil for 5 minutes or until soft and tender…they won’t soften when you cook the lasagna. Remove from water and drain.

Preheat oven to 425 degrees. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato sauce. Season with stevia, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 TBS parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange cabbage noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Makes 8 servings

NUTRITIONAL COMPARISON (per serving)
Traditional Lasagna= 284 calories, 10.4g fat, 13.3g protein, 34.1g carbs, 2.8g fiber
“Healthified” Lasagna = 282 calories, 17.2g fat, 22.2g protein, 10g carbs, 3g fiber  (54% fat, 31% protein, 14% carbs)

NUTRITIONAL COMPARISON (per cup):
Traditional Noodles = 246 calories, 43 carbs, 5 fiber
Cabbage “Pasta” = 22 calories, 5 cars, 2 fiber