Keto Cabbage Lasagna
Yield: 4 to 6 servings
Active Time: 25 minutes
Total Time: 1 hour and 5 minutes
1 large head green cabbage
2 tablespoons Thrive Market Organic Extra Virgin Olive Oil
1 medium yellow onion, diced
½ pound Thrive Market 100% Grass-Fed Ground Beef
2 teaspoons salt, divided, plus more for the water
1 teaspoon Thrive Market Organic Ground Pepper
2 cups part-skim ricotta cheese
2 large eggs
½ cup grated parmesan cheese
¼ cup chopped parsley
2 cups Thrive Market Organic Marinara Pasta Sauce
2 cups shredded mozzarella cheese
1 cup Thrive Market Organic Pitted Green Olives, chopped
Warm oil in a large skillet over medium heat. Add onion and sauté for 5 minutes, then add ground beef, 1 teaspoon salt, and black pepper. Cook 5 to 7 minutes, or until meat is cooked through. Drain any excess grease and set aside to cool.
Mix ricotta, eggs, parmesan, parsley, and remaining 1 teaspoon salt in a large bowl. Spoon 2 tablespoons tomato sauce on the bottom of an 8- x 8-inch baking dish. Layer 3 to 4 cabbage leaves to cover the bottom of the pan, then spoon 4 dollops of ricotta mixture over leaves; carefully spread to cover. Arrange half of the meat mixture over the ricotta layer and sprinkle with ½ cup of the mozzarella and ½ cup of the olives. Dollop with a few more tablespoons of tomato sauce. Repeat with another layer of meat mixture, followed by ricotta, and remaining ½ cup of olives, then cover the top with leaves. Spread remaining sauce over the cabbage and sprinkle with remaining mozzarella.
Cover with foil and bake for 30 to 35 minutes, or until bubbling. Remove foil and bake an additional 10 minutes. Allow to stand 10 minutes before slicing and serving.