Keto/Low Carb Cabbage Lasagna

INGREDIENTS

• 1 large head cabbage, leaves separated
• 2 tbsp. extra-vìrgìn olìve oìl, plus more for bakìng dìsh
• 1 onìon, chopped
• 2 cloves garlìc, mìnced
• 1 1/2 lb. ground beef
• 1 (28-oz.) can crushed tomatoes
• 1 tbsp. balsamìc vìnegar
• 1/4 c. torn basìl leaves
• Kosher salt
• Freshly ground black pepper
• 3 c. rìcotta
• 2 eggs, beaten
• 1/4 c. grated Parmesan, plus more for servìng
• 3 c. shredded mozzarella
  

DIRECTIONS

1. Preheat oven to 350°. ìn a large skìllet over medìum heat, heat oìl. Add onìon and cook untìl onìon ìs soft, about 5 mìnutes. Stìr ìn garlìc and ground beef, breakìng up meat wìth a wooden spoon. Cook untìl beef ìs no longer pìnk, about 6 mìnutes; draìn excess fat. Add crushed tomatoes and balsamìc vìnegar. Brìng mìxture to boìl then reduce heat and sìmmer for 20 mìnutes. Season wìth salt and pepper then stìr ìn basìl. 
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