Food Keto and Low-Carb Meal Prep Recipes

Low-Carb Cabbage Lasagna

April 2, 2019
Low-Carb Cabbage Lasagna

So a friend of mine told another friend of mine about this idea for cabbage lasagna. Not sure why they waited to long to clue me in, but this recipe idea is so freaking delicious. This low-carb dinner idea is the perfect way to satisfy your cravings for cheesy and saucy lasagna without all the pasta carbs.

Ingredients Needed:

  • Green cabbage leaves
  • Italian sausage
  • Crushed tomatoes
  • Olive oil
  • Garlic
  • Italian seasoning blend
  • Ricotta
  • Egg
  • Parmesan or Asiago cheese
  • Mozzarella
  • Salt + pepper
Tender green cabbage leaves are used in place of pasta for this low-carb lasagna recipe.

How to Make Cabbage Lasagna:

  • To make the sauce, heat the olive oil in a non-stick skillet. Cook and stir the sausage and garlic on medium-high until browned and no longer pink.
  • Stir in the crushed tomatoes, Italian seasoning, salt and pepper until well combined. Reduce heat to low and simmer while preparing the rest of the ingredients.
  • Next, in a medium bowl, stir together the ricotta cheese, egg, Parmesan cheese, and seasonings until smooth. Set aside.
  • Bring a large pot of water to a boil. Place the cabbage leaves in the boiling water and cook until they are tender but still firm, about 5 minutes. Drain the cabbage leaves on layers of paper towels, and pat completely dry.
  • Preheat your oven to 350 degrees. Lightly spray or brush baking dish with olive oil or non-stick spray. You can also use smaller sized baking dishes for convenient meal-prep.
  • To assemble, add a thin layer of the prepared sauce in the bottom of the dish. Add a layer of cabbage leaves, trimming as needed to fit the dish.
  • Using a rubber spatula, spread on a layer of the ricotta mixture. Top with sauce, mozzarella, and more Parmesan cheese.
  • Repeat the layers of cabbage – ricotta – sauce – cheeses until the ingredients are gone.
  • Cover the dish loosely with foil and bake for 45 minutes. To brown the top, remove the foil during the last 10 minutes of cooking.
  • Let rest 10 minutes before serving.
Baking dishes with layers of sauce, cabbage and ricotta cheese
 Small baking dishes with layers of sauce, mozzarella cheese and more.

Love cabbage? So do we. Check out this easy recipe for Unstuffed Cabbage Soup. You’ll love it!

There are so many things I love about this Cabbage Lasagna recipe. First, it is low-carb. This means I can indulge my cravings a little without pasta.

Secondly, cabbage is a staple in my meal plan. It is inexpensive, versatile, and can be used in so many recipes. Adding this one to my regular rotation!

The best part? You can make it your own. Everyone has their own way of making lasagna, right? Use your own sauce recipe or favorite blend of cheeses to customize this cabbage lasagna to your personal preference. Or, grab a jar of marinara off the grocery store shelf to make this recipe even easier.

Low-Carb Cabbage Lasagna | Fat Girl Happy

Tips + Ideas on Making Cabbage Lasagna:

  • Use whole milk mozzarella and ricotta for the best results. If you are on a keto diet, this helps you meet your fat intake requirements.
  • Go easy on the salt. Remember, the sausage has salt and so do all of the cheeses. Keep that in mind when seasoning.
  • Make sure the cabbage leaves are VERY dry before layering the lasagna. This helps keep the lasagna from being watery.
  • Want to go vegetarian? Replace the sausage with chopped mushrooms instead. So yummy!
  • This recipe can be prepared in an 8×12 baking dish. Or, make meal prep easier by baking smaller “lasagnas” in little dishes.
  • BONUS: This recipe is high in protein, too.
Use smaller baking dishes to make this Cabbage Lasagna a perfect meal prep recipe.

This recipe kicks ass. Seriously. The gooey cheese and zesty sauce really satisfies my craving for heavy pasta.

-Me. I said this. No one famous.

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Low-Carb Cabbage Lasagna

Satisfy your cravings with this cheesy and sauce recipe for cabbage lasagna. Loaded with homemade sauce, savory cheese, and layers of tender cabbage.
Course Main Course
Cuisine Italian
Keyword cabbage lasagna
Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 Servings
Calories 515kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage removed from casing
  • 3 cloves garlic finely minced or pressed
  • 28 ounces crushed tomatoes
  • 1 teaspoon Italian seasoning blend divided
  • 1/4 teaspoon sea salt divided
  • 1/4 teaspoon black pepper divided
  • 1 cup ricotta
  • 1 egg
  • 1 1/2 cups Parmesan or Asiago cheese shredded
  • 12 cabbage leaves
  • 12 ounces mozzarella

Instructions

  • To make the sauce, heat the olive oil in a non-stick skillet. Cook and stir the sausage and garlic on medium-high until browned and no longer pink.
  • Stir in the crushed tomatoes, half of the Italian seasoning, half of the salt and half of the pepper pepper until well combined. Reduce heat to low and simmer while preparing the rest of the ingredients.
  • Next, in a medium bowl, stir together the ricotta cheese, egg, 1/4 cup of the Parmesan cheese, and remaining Italian seasoning, salt and pepper. Blend until smooth and set aside.
  • Bring a large pot of water to a boil. Place the cabbage leaves in the boiling water and cook until they are tender but still firm, about 5 minutes. Drain the cabbage leaves on layers of paper towels, and pat completely dry.
  • Preheat your oven to 350 degrees. Lightly spray or brush baking dish with olive oil or non-stick spray. You can also use smaller sized baking dishes for convenient meal-prep.
  • To assemble, add a thin layer of the prepared sauce in the bottom of the dish. Add a layer of cabbage leaves, trimming as needed to fit the dish.
    Using a rubber spatula, spread on a layer of the ricotta mixture. Top with sauce, mozzarella, and more Parmesan cheese.
    Repeat the layers of cabbage – ricotta – sauce – cheeses until the ingredients are gone.
  • Cover the dish loosely with foil and bake for 45 minutes. To brown the top, remove the foil during the last 10 minutes of cooking.
    Let rest 10 minutes before serving.

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