Pasta FREE Lasanga
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 227.3
- Total Fat: 10.1 g
- Cholesterol: 56.8 mg
- Sodium: 228.6 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.9 g
- Protein: 20.7 g
View full nutritional breakdown of Pasta FREE Lasanga calories by ingredient
Introduction
Very similar to cabbage rolls, only you don't have to roll anything and it tastes more like lasagna than cabbage rolls.....this is my fav way to enjoy lasagna!The calorie calculations are based on this making 10 servings which is perfect for weight loss. Very similar to cabbage rolls, only you don't have to roll anything and it tastes more like lasagna than cabbage rolls.....this is my fav way to enjoy lasagna!
The calorie calculations are based on this making 10 servings which is perfect for weight loss.
Number of Servings: 10
Ingredients
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1 large head of cabbage
1 lbs of ground turkey
14 fresh roughly chopped plum tomatoes (cut them up over a bowl so you do not loose all the juices)
1 cup diced mushrooms
1 cup diced onion
1 cup diced sweet red pepper
1/2 cup grated parmesan cheese
4 cloves minced garlic
2 tbsp ground (dried) oregano
salt & pepper to taste
1 cup (no salt added) tomato juice
4 oz shredded mozzarella cheese (part skim milk)
Directions
In a large sauce pan combine all ingredients except cabbage and mozzarella cheese. Yes even the raw ground turkey. Bring to a boil and then reduce to a low-medium heat and simmer for 45 minutes, then set aside to cool slightly.
In a baking dish arrange the cabbage leaves as you would arrange lasagna noodles.....the sauce is intentionally a runny sauce, the cabbage will soak it all up (don't worry)
Keep building layers.....cabbage, sauce, cabbage, sauce etc until you have used all your ingredients.....there may be some sauce left over....try and use as much of the sauce as possible otherwise if there is not enough liquid then the cabbage will be too crunchy!
Once you have built your Cabbage lasagna, layer the top with the mozzarella cheese.
Bake in the oven for 75-90 minutes covered with tin foil at 300 degrees F. You could also assemble all the ingredients in a crockpot and cook on low for 6-8 hours....I have made this both ways.
Serve & Enjoy
If you want to fancy it up you can even do a layer with spinach & ricotta cheese, obviously this would increase the caloric intake for this recipe.
In a baking dish arrange the cabbage leaves as you would arrange lasagna noodles.....the sauce is intentionally a runny sauce, the cabbage will soak it all up (don't worry)
Keep building layers.....cabbage, sauce, cabbage, sauce etc until you have used all your ingredients.....there may be some sauce left over....try and use as much of the sauce as possible otherwise if there is not enough liquid then the cabbage will be too crunchy!
Once you have built your Cabbage lasagna, layer the top with the mozzarella cheese.
Bake in the oven for 75-90 minutes covered with tin foil at 300 degrees F. You could also assemble all the ingredients in a crockpot and cook on low for 6-8 hours....I have made this both ways.
Serve & Enjoy
If you want to fancy it up you can even do a layer with spinach & ricotta cheese, obviously this would increase the caloric intake for this recipe.
Member Ratings For This Recipe
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CHUBBYBUNNY1981
