Cabbage Lasagna Recipe

Sharing is caring!

Lasagna lovers, rejoice! If you’re looking for a delicious, hearty, and low-carb alternative to traditional lasagna, Cabbage Lasagna is the perfect dish for you. This keto-friendly recipe replaces pasta sheets with tender cabbage layers, while still delivering all the rich flavors of cheese, Italian sausage, and a robust tomato sauce.

This recipe is an excellent option for anyone following a gluten-free, keto, or low-carb diet, or for those who simply want a nutritious twist on a classic comfort food. Not only is cabbage a fantastic substitute for lasagna noodles, but it also adds a subtle sweetness and a delightful texture that blends perfectly with the savory filling.

Let’s dive into the details of making the best Cabbage Lasagna that is just as comforting as the traditional version—without the carbs!

---

Ingredients List

Main Ingredients:

• 1 head cabbage
• 1 lb sweet Italian sausage (casings removed)
• 1 yellow onion, finely chopped
• 4-6 garlic cloves, minced
• 2 (24-ounce) jars of keto spaghetti sauce (no sugar added)
• 2 teaspoons dried oregano
• 32 ounces ricotta cheese
• 2 cups grated Parmesan cheese, divided
• 4 cups shredded mozzarella cheese, divided
• 1 cup fresh basil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large egg

Ingredient Substitutions:

• Swap sweet Italian sausage for ground beef, turkey, or chicken.
• Use homemade marinara sauce instead of store-bought to control ingredients.
• Replace ricotta cheese with cottage cheese for a lighter option.
• Add mushrooms or spinach for extra nutrients.
• Use dairy-free cheese alternatives for a lactose-free version.

---

Timing

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes

This dish takes about the same time as a traditional lasagna but delivers a healthier, carb-conscious twist!

---

Step-by-Step Instructions

Step 1: Prepare the Oven & Baking Dish

• Preheat the oven to 350°F (175°C).
• Grease a 9×13” casserole dish with cooking spray or olive oil.

Step 2: Cook the Cabbage Noodles

• Quarter the cabbage head and cut each quarter into ½-inch strips.
• Boil in a large pot of water for about 10 minutes, until tender.
• Drain in a colander and press with paper towels to remove excess moisture.

Step 3: Make the Meat Sauce

• In a large skillet over medium heat, cook the sweet Italian sausage, breaking it into small pieces.
• Once browned, transfer to a paper towel-lined plate.
• Leave about 2 tablespoons of fat in the pan (add olive oil if necessary).
• Sauté the onion for about 10 minutes, then add minced garlic and cook for 1 minute.
• Stir in cooked sausage and spaghetti sauce.
• Remove from heat and set aside.

Step 4: Prepare the Ricotta Mixture

• In a mixing bowl, combine:
  • Ricotta cheese (32 oz)
  • 1 cup Parmesan cheese
  • 2 cups mozzarella cheese
  • Fresh basil (1 cup, chopped)
  • Oregano, salt, and pepper
  • 1 large egg
• Stir until fully blended.

Step 5: Assemble the Lasagna

• Spread half of the meat sauce into the prepared casserole dish.
• Add a layer of cabbage.
• Spread half of the ricotta mixture over the cabbage.
• Repeat the layers one more time.
• Top with remaining Parmesan (1 cup) and mozzarella (2 cups).

Step 6: Bake

• Cover with foil and bake for 30 minutes.
• Remove foil and bake for another 15 minutes, until cheese is golden and bubbly.
• Let the lasagna cool for 10 minutes before slicing and serving.

---

Nutritional Information (Per Serving)

• Calories: 320
• Carbohydrates: 8g
• Protein: 22g
• Fat: 22g
• Fiber: 2g
• Sugar: 5g

This low-carb lasagna is packed with protein and healthy fats, making it a perfect keto meal.

---

Healthier Alternatives

• Use lean ground turkey instead of sausage for a lower-fat version.
• Reduce cheese portions for fewer calories.
• Increase vegetables like mushrooms, zucchini, or bell peppers for added nutrients.
• Swap half of the ricotta with Greek yogurt for extra protein.

---

Serving Suggestions

• Pair with a fresh garden salad with a light vinaigrette.
• Serve with garlic butter roasted asparagus.
• Enjoy with a low-carb bread alternative, such as almond flour rolls.
• Add a sprinkle of red pepper flakes for heat.

---

Common Mistakes to Avoid

1. Not Draining Cabbage Properly

• Solution: Press out excess moisture with paper towels to prevent watery lasagna.

2. Overcooking the Cabbage

• Solution: Boil just until tender to keep the texture firm.

3. Using Too Much Sauce

• Solution: Keep the sauce layer thin to prevent excess moisture.

4. Not Letting the Lasagna Rest

• Solution: Allow lasagna to sit for 10-15 minutes before slicing.

---

Storing Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezing: Freeze in a sealed container for up to 3 months.
• Reheating: Warm in the oven at 350°F for 15 minutes.

---

Conclusion

Cabbage Lasagna is a hearty, low-carb comfort food that’s full of flavor, easy to make, and perfect for meal prep. Whether you’re following a keto diet, looking for a gluten-free option, or just want a healthy twist on a classic dish, this recipe is guaranteed to satisfy your cravings!

Try this delicious Cabbage Lasagna and let us know what you think in the comments below. Don’t forget to pin and save this recipe for later! 🥬🍽️

---

FAQs

1. Can I use raw cabbage instead of boiling it?

Yes, but boiling helps soften the cabbage and removes excess water.

2. Can I make this lasagna ahead of time?

Absolutely! Assemble it a day in advance and bake when ready.

3. How do I prevent the lasagna from being too watery?

Drain the cabbage well and use less sauce.

4. Can I add other vegetables?

Yes! Mushrooms, zucchini, or bell peppers make great additions.

5. Can I make this dairy-free?

Yes! Use dairy-free cheese alternatives and skip the ricotta layer.

Enjoy your Cabbage Lasagna and Happy Cooking! 🍽️😊

Print