Cabbage lasagna is a low-carb alternative to traditional pasta lasagna that layers blanched cabbage leaves with a seasoned ground beef marinara sauce and creamy ricotta-mozzarella cheese filling. It delivers the comfort and richness of classic lasagna without the carbs.
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Cut the cabbage into 4 pieces.
Add the cabbage pieces to a large pot of boiling salted water and cook for 20 minutes until tender.
While the cabbage is boiling, cook the ground beef in a large skillet over medium-high heat until browned. Drain the excess fat.
Add the minced garlic to the cooked beef and stir for about 30 seconds until fragrant.
Pour in the marinara sauce, stir to combine, and let the meat sauce simmer.
Once the cabbage is cooked, drain it and lay the leaves on a towel to dry and cool slightly.
In a medium bowl, mix the ricotta cheese and the egg until well combined.
Preheat your oven to 350°F (175°C).
In a 9x13 inch baking dish, assemble the first layer: start with cabbage leaves, then top with meat sauce, dollops of the ricotta mixture, mozzarella pearls, and a sprinkle of shredded mozzarella.
Create a second layer in the same order: cabbage, meat sauce, ricotta mixture, mozzarella pearls, and shredded mozzarella.
Top the entire lasagna with the grated Parmesan cheese.
Bake for 30 minutes, or until the cheese is melted, bubbly, and starting to brown on top.
Let the lasagna rest for a few minutes before slicing and serving.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions at 50% power for 2–3 minutes.
Yes. Blanch the cabbage leaves in boiling salted water until just tender (2–3 minutes) to make them pliable and easier to layer without tearing.
Yes. Assemble completely, cover with foil, and refrigerate up to 24 hours before baking. You may need to add 10–15 minutes to the bake time if baking from cold.
Ground Italian sausage, ground turkey, or ground lamb work well. Adjust seasoning to taste.
Yes. Freeze assembled (unbaked) or baked and cooled. Thaw overnight in the refrigerator and reheat covered at 350°F for 20–25 minutes until heated through.
Yes. Cabbage is very low-carb, and this recipe relies on cheese and meat for protein and fat, making it suitable for a keto diet.
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