Low-Carb Cabbage Lasagna
Cabbage Lasagna is a delicious low-carb twist on the classic comfort food! Tender cabbage replaces traditional noodles, while layers of seasoned meat, creamy cheese, and rich marinara create a hearty, protein-packed meal.
LOW-CARB CABBAGE LASAGNA
Cabbage Lasagna is a delicious low-carb twist on the classic comfort food! Tender cabbage replaces traditional noodles, while layers of seasoned meat, creamy cheese, and rich marinara create a hearty, protein-packed meal.
Ingredients
- 1 large green cabbage
- 1 lb ground beef or Italian sausage (I used the HOT sausage variety)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced or 1 tablespoon of jarlic
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley (optional)
Instructions
Prepare the cabbage
- Bring a large pot of salted water to boil.
- Cut the cabbage leaves into large rectangles, about the size of a lasagna noodle.
- Boil for 2-3 minutes, then drain well and pat dry.
Make the meat sauce
- Heat olive oil in a skillet.
- Cook onion for 4-5 minutes, then add garlic.
- Add ground beef or sausage and cook until browned.
- Drain excess fat if needed.
- Stir in marinara sauce and Italian seasoning. Simmer for 10 minutes.
Cheese filling
- Combine the ricotta, egg, Parmesan, a pinch of salt, and pepper.
Assemble
- Preheat oven to 375°F.
- Spread a little meat sauce in the bottom of a 9x13-inch baking dish.
- Layer cabbage leaves, ricotta mixture, meat sauce, and mozzarella.
- Repeat until all ingredients are used.
- Finish with meat sauce and the remaining mozzarella cheese.
Bake
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake another 15-20 minutes, until bubbly and golden.
- Let rest for 10-15 minutes before slicing.
