Dairy Free Cabbage Lasagna
An enjoyable budget friendly meal that allows for those with lactose and gluten intolerances/allergies. Healthy and energy giving, this version of "lasagna" is great for group meals like potlucks or small family dinners.
Ingredients
- 1/4-1/2 head cabbage (green)
- 450 g ground beef (lean)
- 5 roma tomatoes medium sized
- 1 can tomato sauce
- 1/2 block lactose free marble cheese
- salt and pepper to taste
- 2 pinches rosemary
- 1 pinch onion powder
- 2 pinches oregano
- 1 pinch cayenne pepper
Optional
- 1 tsp brown sugar
Instructions
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Shred the pieces of cabbage and boil in a pot until tender, about 6 minutes.
In a cast iron pan or a small pot, cook the ground beef on medium heat until browned. If using the pot, a lid can be used to help keep the heat in. Toss some salt, pepper, and onion powder in to taste.
On the side, grate the lactose free cheese into a dish and dice the tomatoes.
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Preheat the oven to 375 F and prepare a glass pan. If you're following my ingredients list, take out a 9x9 inch pan but if you want something larger, you can use a glass lasagna pan and almost double the ingredients. You can likely get away with 1 to 1.5 ratio for the bigger lasagna pan.
Drain the water from the cabbage and carefully lay out a thin layer in the glass dish. Add a layer of tomato sauce, sprinkle some of the herbs in and layer half of the ground beef in. Add 1/3 of the diced tomatoes and sprinkle the cheese on top. Repeat this one more time.
Add the final layer of remaining cabbage, grated cheese and diced tomatoes.
Special
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Before adding the sauce to the lasagna dish, mix in the tsp of brown sugar. This helps take away some of the tartness of the tomato sauce!