Wussup Towners. Yes. you can still enjoy lasagna while on the keto, low carb diet. Like normal you are just going to have to swap things up a little bit. Instead of lasagna noodles, we will be using cabbage. Yep. you read that correctly CABBAGE.
Chicken Breasts ( feel free to make this with ground beef, sausage or even meatless. The rest of the steps will remain the same)
- 1 tbs salt
- 1/2 tbs pepper
- 1 tbs Italian seasoning
- 1/2 cup onions
- 1 tbs garlic
Sauce
- 1 tbs olive oil
- 29 oz can of crushed tomatoes
- 24 oz jar of pasta sauce (your choice, make sure no added sugar to keep it keto)
- 1 tbs tomato paste
- 1/2 tsp crushed red pepper
Cabbage
- whole medium sized cabbage
- 16 oz cottage cheese
- 1/2 cup Parmesan cheese
- 4 oz sour cream
- 16 oz fresh mozzarella
- 1 cup of shredded mozzarella
- 3/4 cup of fresh parsley loosely packed
Add the chicken breast to a skillet with olive oil and season with salt, pepper, and Italian seasoning. Cook chicken for 8-10 minutes until fully cooked. Remove the chicken from the pan, next add onions, and cook for 2 minutes, add garlic and cook for an additional 30 seconds. Once finished cooking set aside. In a saucepot add olive oil, crushed tomatoes, pasta sauce, diced chicken, tomato paste, and Italian seasoning. Heat up the sauce and cook for 30 minutes. Clean and wash cabbage and blanch leaves for 60 seconds. For the filling add fresh mozzarella cheese, cottage cheese, sour cream, and parmesan cheese. Mix all together and fold in fresh parsley. In a baking dish lay down a layer of pasta sauce, then a layer of cabbage, next a layer of the filling, then the pasta sauce again, and repeat. add in parsley, garlic powder, and onion powder. Make a sauce out of cottage chees, sour cream, parmesan cheese, and fresh mozzarella cheese. Cook covered at 375 degrees for 30 minutes, remove the foil and cook for an additional 30 mins.
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