Monday, January 16, 2012

Cabbage Lasagna (C1)

Recipe Author: Becky Yokeley Love

Makes 12 slices.

2  lbs Ground Turkey cooked, rinsed, and drained
2  cans spaghetti sauce
3  2-cup packages mozzarella cheese
2  24-oz containers fat free cottage cheese
1.5 head cabbage
onion powder / pepper
oregano / Italian seasonings / garlic salt /
parmesan shake cheese(only for garnish)
parsley leaves

Brown ground turkey, then drain and rise and mix with sauces and any of the seasonings that you would like to spruce up your spaghetti sauce in with it set aside.

Chop and boil the cabbage and drain well.

Mix 24 oz cottage cheese with 2 cups mozzerella, 1/3 cup parsley leaves, 1/8 tsp onion powder and some pepper. Stirred together in separate mixing bowl. (You may need the other batch but I always start out with 1 batch of this just incase I can stretch it out.

In baking dish pan sprayed with olive oil
layered cabbage
layer of meat sauce
layer of mozzerella mixture
layer of cabbage
layer of meat sauce
topped with layer of mozzerella mixture
then I sprinkle extra mozzerella cheese on top to cover

Bake at 350 for about 30-40 min or until cheese is melted.

For those concerned about the amount of cheese in this recipe, since it makes 12 servings, this should not be a concern as the per-serving amount is within limits for C1.


  1. Is this really for C1? What about the Mozerella and the Ricotta cheeses??

  2. Yes it is -- the mozzarella and ricotta cheeses should both be fat-free and as such are permitted as "condiments." If you take the amount of cheeses shown and divide it by 12, the amount of cheeses per serving is pretty minimal.