Cabbage lasagna has all the saucy, cheesy comfort of traditional lasagna, minus the noodles. It’s a hearty, family-style casserole that reheats like a dream for lunches and meal prep.
Holly’s Recipe Highlights
- Flavor: Saucy beef, a cheesy filling, and plenty of delicious layers under a golden topping.
- Technique: Prepare all the layers first for simple assembly.
- Serving: This twist on a classic cabbage roll recipe is best served after resting to set the layers, yielding 8 generous portions.
- Freezing: Keto lasagna is a great make-ahead meal since the leftovers are perfect for freezing.
Essential Low Carb Ingredients
- Cabbage: Choose a cabbage that is green, free of blemishes, and firm. The leaves should be tightly attached to the stem.
- Sauce: Ground beef, pasta sauce, and Italian seasoning combine to make the sauce mixture. Remember to drain the fat after the meat has finished cooking. Use low carb/keto jarred pasta sauce, or make homemade meat sauce.
- Cheese Mixture: Cottage cheese, parmesan cheese, mozzarella, eggs, and parsley are the simple ingredients for this cheese mixture. It will make the lasagna extra creamy and cheesy.
How to Make Cabbage Lasagna
- Prepare the cabbage leaves, cheese mixture, and meat sauce.
- Add the layers to the casserole dish (full recipe below).
- Bake covered until bubbly.
- Add some mozzarella and bake uncovered until golden.
Holly’s No-Noodle Know How
- Boil the cabbage until flexible, then peel the leaves whole as they soften so they are easy to layer like noodles. Overlap like shingles to prevent any gaps.
- Dab leaves dry so the lasagna bakes up thick, not soupy.
- Drain the beef well, then simmer the sauce for a few minutes to deepen the flavor and thicken it up.
- Rest the casserole at least 15 minutes so the layers set before slicing.
- To prep ahead of time, assemble casserole and refrigerate. You will need to add a few extra minutes to the bake time.
Storing Leftover Lasagna
Refrigerate leftovers in an airtight container for up to 4 days. Reheat portions in the microwave, or covered with foil in the oven for quick and easy meals!
Freeze cooled and cooked lasagna tightly wrapped for up to 3 months. Defrost in the refrigerator overnight, then heat in the oven at 320°F for about 20 minutes, or until piping hot.
Low Carb Italian Comfort
Did you make this Cabbage Lasagna recipe? Leave a comment and rating below.
Cabbage Lasagna
This cabbage lasagna is hearty, freezer-friendly, and packed with classic Italian flavors. Perfect for meal prep, potlucks, and make-ahead dinners.
Equipment
Ingredients
- 1 small head of cabbage about 1½ lbs
- ½ pound ground beef
- 1 teaspoon Italian seasoning
- 24 ounces low carb pasta sauce such as Rao's
- 1 cup mozzarella cheese shredded
Cheese Mixture
- 16 ounces cottage cheese
- 2 eggs
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh chopped parsley
Instructions
- Heat oven to 350°F.
- Bring a pot of salted water to a boil.
- Slice the bottom off of a head of cabbage and place it into the boiling water. Boil 6 to 8 minutes and remove leaves as they soften. Place cabbage in a strainer and drain well.
- Meanwhile, cook ground beef and drain excess fat.
- Add Italian seasoning and pasta sauce. Simmer for 5 minutes.
- In a medium mixing bowl, combine cottage cheese, eggs, ½ cup shredded mozzarella, Parmesan, and parsley. Set aside.
- Place ½ cup of pasta sauce in a 2½ quart baking dish. Dab the cabbage dry and cover bottom of baking dish with 2 or 3 layers of cabbage leaves.
- Top with ½ cup pasta sauce and the cheese mixture.
- Add two more layers of cabbage. Top with remaining pasta sauce.
- Cover with foil and bake 30 minutes. Remove foil and bake an additional 15 to 20 minutes.
- Top with 1 cup shredded mozzarella cheese and cook 10 minutes longer. Remove from oven and rest 15 minutes before cutting.
Notes
- Soft cabbage tastes delicious in this dish, so don’t skip the boiling step.
- Cabbage lasagna can be prepared ahead of time and frozen. When ready to serve, defrost in the refrigerator overnight and bake in the oven according to the recipe.
- Or freeze the lasagna in individual portions for batch cooking or make-ahead microwave meals.
Nutrition Information
Calories: 222kcal | Carbohydrates: 13g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 786mg | Potassium: 601mg | Fiber: 4g | Sugar: 8g | Vitamin A: 794IU | Vitamin C: 39mg | Calcium: 225mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Cabbage Lasagna Recipe
