Loaded Cabbage Lasagna
All the cheesy, meaty comfort of classic lasagna without the pasta. Tender cabbage leaves are layered with a rich beef filling, crispy bacon, and plenty of melty cheese for the ultimate comfort food casserole.
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Special Equipment: casserole dish
Ingredients
2 lbs ground beef
½ lb bacon, chopped
1 large white onion, diced
2 bell peppers, diced
2 tbsp minced garlic
3 tbsp tomato paste
3 tbsp all purpose flour
3 tbsp Salt Free Tony Chachere's Seasoning
1 tbsp paprika
2 tsp pink Himalayan salt
1 tsp Italian seasoning
1 tsp MSG or 1 tbsp Worcestershire sauce
2 cups beef broth
1 large green cabbage (about 3 lbs)
15 oz ricotta cheese
1½ cups shredded mozzarella cheese
½ cup shredded Muenster cheese
¾ cup shredded sharp cheddar cheese
Directions
Remove the core from the cabbage and place it in a large pot of boiling water. As the outer leaves become tender, carefully remove them and trim the thick center rib so they lay flat. Pat dry and set aside.
Preheat the oven to 400°F. In a large oven safe skillet or pan, cook the bacon until crispy. Remove and reserve for topping. Brown the ground beef in the bacon grease. Add the onion and cook for 3 minutes. Stir in the tomato paste and cook for 3 to 4 minutes more.
Add the flour, Tony Chachere's seasoning, paprika, salt, Italian seasoning, garlic, and bell peppers. Cook for 3 minutes, then stir in the beef broth and MSG or Worcestershire sauce. Simmer for 3 to 5 minutes until thickened.
Leave about 1/2 cup of the meat mixture in the bottom of the pan. Layer cabbage leaves over the meat, followed by one third of the remaining meat mixture. Add dollops of ricotta, and a layer of mozzarella, Muenster, and cheddar cheese. Repeat the layers until all ingredients are used, finishing with the remaining meat mixture and cheese on top.
Cover with a lid or foil and bake for 12 to 15 minutes, until the cheese is melted and the casserole is hot throughout.
Remove from the oven and lightly brown the top with a culinary torch or place under the broiler for 1 to 2 minutes. Sprinkle with the reserved crispy bacon and let rest for 5 to 10 minutes before serving.
