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Close-up of a baked Cabbage Lasagna in a white dish, featuring a golden, melted cheese topping with browned edges and sprinkled with fresh chopped herbs. A serving spoon is lifting a portion from the dish.
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5 from 4 reviews

Cabbage Lasagna

This Cabbage Lasagna is a lighter, low-carb twist on the classic made with tender cabbage leaves, savory sauce, and cheesy comfort in each bite.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: cabbage, cabbage recipe, lasagna, lasagna recipe, vegetarian lasagna
Servings: 4 portions
Author: The Modern Nonna

Equipment

Ingredients

The Cabbage

  • 1 cabbage cored and boiled until the leaves are soft

Meat Sauce

  • 1 pound lean ground beef (454 grams) or veal
  • 1 onion finely diced
  • 5 garlic cloves minced
  • pinch salt to taste
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • ⅔ cup water
  • Parmigiano rind optional

Ricotta Filling

  • ½ cup fresh ricotta
  • 1 large egg optional
  • ⅓ cup parmigiano cheese grated
  • 3 leaves basil optional
  • salt to taste
  • grated Mozzarella + Parmigiano measured with your heart to cover the top

Instructions

  • Core the cabbage and boil in a large pot of salted water for 15-20 minutes, or until the leaves are soft.
    A hand holds a green cabbage on a wooden cutting board while a knife cuts around its core. Shelves with bread and baked goods are visible in the blurred background.
  • Drain and set them aside to cool.
    A baking sheet covered with wilted, pale green cabbage leaves spread out in a single layer on a wooden surface.
  • Start the sauce by placing a pan on medium-high heat. Add ground meat and break it apart.
    A wooden spatula presses down on a chunk of raw ground beef in a beige frying pan on a stovetop.
  • Tip: For ground beef, pork, or veal, no oil is needed as they release enough fat. For lean turkey or chicken, add a tablespoon of oil to prevent sticking.
  • Stir the meat and let the water evaporate without draining. This takes 8-10 minutes until the meat browns.
    Ground beef browning in a frying pan on a stovetop, with some pieces still slightly pink and juices visible in the pan.
  • Add finely chopped onion, garlic, and salt. Sauté for 1-2 minutes.
    Ground beef is browning in a skillet with a pile of freshly chopped onions and minced garlic on top, ready to be mixed together and cooked further.
  • Add tomato paste and cook for 1 minute. Then add tomato sauce, water, and parmigiano rind. Partially cover the pot.
    A hand holding the lid of a pot on a stovetop, with condensation visible on the glass lid and some food residue around the pot’s rim.
  • Simmer on low heat until thickened, about 10 minutes. Remove from heat.
    A close-up of a spoonful of ground meat in a rich red sauce with diced onions, held over a white bowl filled with the same mixture, on a wooden surface.
  • Mix ricotta, egg, Parmigiano, basil, and a pinch of salt in a bowl.
    A glass bowl filled with ricotta cheese, grated parmesan, and chopped fresh basil, sitting on a wooden surface.
  • Next, layer your lasagna in a baking dish. Add a little of the tomato sauce on bottom (try to avoid adding too much meat). Then, add a layer of cabbage leaves, followed by ricotta mixture, and a sprinkle of mozzarella.
    A white square baking dish containing a layer of cooked cabbage topped with an uneven layer of yellow, crumbly cornbread mixture, sitting on a wooden surface.
  • Repeat with a layer of meat sauce, then a layer of cabbage leaves, a little of the remaining meat, and mozzarella cheese (measure with your heart) to cover the top.
    A white baking dish filled with cabbage rolls topped with a chunky tomato and meat sauce, set on a wooden surface.
  • Bake uncovered at 400°F (200C) for 30 minutes, then broil the top for 2-3 minutes until golden and bubbly. Let rest before serving and enjoy!
    A close-up of a casserole dish filled with cheesy baked casserole. A serving is being lifted out with a spoon, showing layers of melted cheese, ground meat, and herbs, garnished with fresh parsley.

Video

Notes

  • Proteins: Feel free to choose your favorite protein. Ground veal, chicken, or turkey are all great swaps for ground beef!
  • Vegetarian sauce: You can make this sauce vegetarian with lentils. Check out my Lentil Bolognese recipe for full instructions.
  • Cabbage varieties: I use green cabbage in this recipe, but you can totally use any variety you have on hand. Purple, Napa, or savoy all work well!
  • Cheese swaps: Instead of ricotta, you could use cottage cheese or mascarpone in your mixture. The former will add a nice boost of extra protein.
  • Extra veggies: Need more fiber? Add in a thin layer of extra veggies like kale, roasted eggplant, or mushrooms. 

Nutrition

Serving: 1 portion | Calories: 458kcal | Carbohydrates: 24g | Protein: 45g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 155mg | Sodium: 933mg | Potassium: 1151mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1052IU | Vitamin C: 92mg | Calcium: 565mg | Iron: 5mg
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