Low Carb-ish Lasagna #recipe

Cabbage lasagna that slices clean and tastes like comfort food—minus the pasta.

INGREDIENTS

Napa sheets: 1 large Napa cabbage, salt, ice water

Ground chicken: 1 lb ground chicken, 1 tbsp olive oil, 1 small diced onion, 3–4 minced garlic cloves, 1 tsp Italian seasoning, ½ tsp paprika, salt/pepper, 1 tbsp butter, optional splash white wine

White sauce: 4 tbsp butter, 4 tbsp flour, 3 cups whole milk, 1 cup heavy cream, 4–5 garlic cloves, ½ tsp nutmeg (opt), salt/pepper, 1 cup grated parm, 1 cup shredded mozzarella

Ricotta layer: 1½ cups ricotta, 1 egg, ½ cup parm, salt/pepper, parsley

Topping: 1–1½ cups mozzarella + extra parm

DIRECTIONS

Blanch cabbage leaves 10–20 sec → ice bath → pat dry.
Brown chicken → add onion/garlic → season → optional wine → finish w/ butter.
White sauce: butter + garlic → flour → whisk in milk/cream → season → melt cheeses.
Mix ricotta ingredients.
Layer: sauce → cabbage → ricotta → chicken → cheese (repeat 3–4 times).
Bake 375°F for 30–40 min, broil 1–2 min if needed.
Rest 20 min before slicing.