A delicious low-carb lasagne where pasta sheets are replaced with red cabbage leaves. It's a surprising twist that even skeptics might enjoy.
Preheat the oven to 150°C.
In a pan, heat all of the Bolognese sauce and transfer it to a large baking dish.
Cut each cabbage leaf in half and remove the tough central stalk, taking care not to tear the rest of the leaf.
Lay a single layer of cabbage leaves over the Bolognese sauce, overlapping them slightly.
Mix the ricotta, crème fraîche, and Parmesan in a bowl and stir in the spinach.
Add the nutmeg and some ground black pepper to the mixture.
Dollop the mixture over the layer of red cabbage.
Sprinkle the grated Cheddar on top.
Bake it in the oven for 30-40 minutes until golden and bubbly.
Serve the lasagne warm and enjoy the delightful flavors.
