Cabbage Lasagna

Ingredients

• 1 pound lean ground beef
• 1 medium onion , chopped
• 1 tablespoon minced garlic
• 0.5 cups grated carrots
• 4 ounces mushroom pieces
• 1 pound canned tomatoes
• 1 tablespoon dried basil
• 1 teaspoon white sugar
• 1 teaspoon salt
• 0.5 teaspoons thyme
• 0.25 teaspoons nutmeg
• 1 head cabbage
• 24 ounces low-fat cottage cheese
• 0.5 cups grated Parmesan cheese
• 1 tablespoon parsley
• 1.5 teaspoons salt
• 1 teaspoon oregano
• cooking spray
• 2 cups grated part-skim mozzarella cheese
• 0.5 cups grated Parmesan cheese

Instructions

1. 1

   Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.

2. 2

   Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.

3. 3

   Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.

5. 5

   Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.

6. 6

   Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.