Cabbage Lasagna

Name: Cabbage Lasagna (Low-Carb)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 head green cabbage; 1 lb ground beef; 3 cloves garlic, minced; 1 medium onion, chopped; salt, to taste; black pepper, to taste; 24 oz pasta sauce; 15 oz ricotta cheese; 3 cups shredded mozzarella cheese, divided; 1 cup Parmesan cheese; 1/4 cup fresh parsley, chopped, for garnish

Cabbage lasagna replaces traditional pasta sheets with boiled cabbage leaves, layering them with seasoned ground beef, tomato sauce, and a three-cheese mixture for a low-carb take on classic lasagna.

🌍Italian-American 🏷️Cabbage lasagna 🏷️Lasagna 🏷️Low-carb 🏷️Keto-friendly Casserole

🏷️

🏷️Ground beef

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TikTok

Total

1h

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 head green cabbage
1 lb ground beef
3 cloves garlic, minced
1 medium onion, chopped
salt, to taste
black pepper, to taste
24 oz pasta sauce
15 oz ricotta cheese
3 cups shredded mozzarella cheese, divided
1 cup Parmesan cheese
1/4 cup fresh parsley, chopped, for garnishoptional

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Instructions

1
Cut the cabbage into large pieces.
2
Bring a large pot of water to a boil and add the cabbage pieces. Boil for 3 minutes.
3
Remove the cabbage from the boiling water and set aside.
4
In a separate pot, cook the ground beef over medium-high heat until browned, breaking it up with a spoon.
5
Add the chopped onion and minced garlic to the pot with the beef. Cook until the vegetables are softened.
6
Season the meat mixture with your favorite seasonings, such as salt and pepper.
7
Pour the pasta sauce into the pot, stir to combine, and bring to a simmer.
8
Let the sauce simmer for 10 minutes.
9
In a large bowl, combine the ricotta cheese, 2 cups of the shredded mozzarella cheese, and the Parmesan cheese. Mix until well combined.
10
Preheat your oven to 400°F (200°C).
11
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a casserole dish.
12
Arrange a layer of the boiled cabbage leaves over the sauce.
13
Spread a layer of the cheese mixture over the cabbage.
14
Repeat the layers of meat sauce, cabbage, and cheese mixture until you've used all the ingredients, finishing with a layer of meat sauce.
15
Top the lasagna with the remaining 1 cup of shredded mozzarella cheese.
16
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
17
Let the lasagna rest for a few minutes before garnishing with fresh parsley and serving.

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Tips & Notes

Pro tips

Boil cabbage leaves until just tender (10–15 minutes); over-boiling makes them too fragile to layer. Drain and pat dry on paper towels to prevent a watery bake.
Brown the ground beef over medium-high heat until no pink remains; drain excess fat before adding onion and garlic to keep the sauce from becoming greasy.
Mix ricotta, 2 cups mozzarella, and Parmesan in a bowl before layering. Spread a thin layer of meat sauce on the baking dish bottom to prevent sticking.
Reserve the remaining 1 cup mozzarella and sprinkle it on top before baking so the lasagna browns and bubbles evenly.

Substitutions

Ground beef → ground lamb or ground Italian sausage (adjust seasoning to taste)
Ricotta cheese → cottage cheese or cream cheese (8 oz, blend smooth with the other cheeses)
Pasta sauce → homemade tomato sauce or marinara (24 oz, adjust salt to taste)

Storage & make-ahead

Store covered in the refrigerator up to 4 days, or freeze unbaked or baked up to 3 months; thaw overnight before reheating.

Equipment

9x13-inch baking dish · large pot for boiling cabbage

Common Questions

Can I use red cabbage instead of green cabbage?

Red cabbage is thicker and takes longer to boil until tender; use green cabbage for the most reliable results. Red cabbage may also change the color of the dish.

How do I know when the cabbage is boiled enough?

The leaves should be tender enough to bend without cracking, usually 10–15 minutes in boiling salted water. Test by piercing a leaf with a fork.

Can I make this ahead?

Yes. Assemble the lasagna in the baking dish, cover with foil, and refrigerate up to 2 days. Bake from cold, adding 10–15 minutes to the baking time.

What if I don't have all three cheeses?

Use 6 cups total shredded mozzarella mixed with ricotta if Parmesan is unavailable, or substitute ricotta with cream cheese (8 oz) for a smoother layer.