Cabbage Lasagna
Elevate your classic comfort food game with this irresistible Cabbage Lasagna—a healthier, low-carb twist on the traditional Italian favorite! Tender cabbage leaves take the place of pasta, creating a satisfyingly hearty dish packed with layers of flavor. Succulent ground beef and savory Italian sausage are simmered in a rich, herb-infused tomato sauce, paired with creamy ricotta cheese, a hint of Parmesan, and gooey mozzarella for an indulgent cheesy finish. Perfectly spiced and oven-baked to golden perfection, this gluten-free lasagna offers all the cozy, comforting vibes without the carb overload. Ideal for family dinners or meal prep, it's a wholesome, crowd-pleasing recipe that’s easy to make and absolutely delicious!
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Recipe Information
Ingredients
- 1 large head Cabbage
- 1 lb Ground beef
- 0.5 lb Ground Italian sausage
- 2 tbsp Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 28 oz can Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tbsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 15 oz Ricotta cheese
- 1 large Egg
- 0.5 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
- 2 tbsp, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Carefully peel off large cabbage leaves from the head of cabbage, aiming for about 8-10 intact leaves.
Blanch the cabbage leaves in boiling water for 2-3 minutes until they are softened. Transfer them to an ice bath to stop the cooking, then pat them dry with a towel and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add minced garlic and cook for another minute.
Add the ground beef and Italian sausage to the skillet. Cook until browned and fully cooked through, breaking up the meat as it cooks.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer the sauce for 10 minutes to let the flavors meld. Remove from heat.
In a medium bowl, mix ricotta cheese, egg, grated Parmesan, and chopped parsley. Set aside.
In a 9x13-inch baking dish, spread a small amount of the meat sauce on the bottom to prevent sticking.
Layer 2-3 cabbage leaves over the sauce to form the first 'noodle' layer.
Spread a third of the ricotta mixture over the cabbage leaves, then top with a layer of meat sauce and a sprinkle of shredded mozzarella cheese.
Repeat the layers (cabbage leaves, ricotta mixture, meat sauce, mozzarella) two more times, finishing with a final layer of mozzarella on top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the lasagna rest for 10 minutes before slicing. Serve hot and enjoy!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 14.6 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 556 mg | 43% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
