Cabbage Lasagna

A delicious and nutritious twist on a classic dish, featuring layers of cabbage, ricotta, and marinara, offering a hearty meal without the heaviness of traditional pasta.

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 180

Ingredients Method Notes

Ingredients

Cabbage and Cheese

1 large head cabbage You can use savoy cabbage for a sweeter flavor.
2 cups ricotta cheese Consider substituting with cottage cheese for a lower-fat option.
2 cups shredded mozzarella cheese Feel free to use low-fat mozzarella to lighten it up.
1 cup grated Parmesan cheese Nutritional yeast works well for a dairy-free version.

Meat and Marinara

1 lb ground beef or turkey Swap with lentils or quinoa for a vegetarian option.
1 jar marinara sauce Homemade or store-bought works well.
3 cloves garlic, minced Shallots or garlic powder can substitute.
1 teaspoon Italian seasoning You can make your own blend or use herbes de Provence.
2 tablespoons olive oil Avocado oil can also work here.

Method

Preparation

Preheat your oven to 375°F (190°C).
Remove the core from the cabbage and peel off the leaves. Blanch the leaves in boiling water for about 2-3 minutes until they’re slightly tender.

Cooking

In a pan, heat olive oil over medium heat, add minced garlic, and then the ground meat. Cook until browned, then drain excess fat.
Stir in marinara sauce, Italian seasoning, salt, and pepper.

Assembly and Baking

In a baking dish, layer cabbage leaves, ricotta, mozzarella, and the meat sauce, repeating layers.
Top with mozzarella and Parmesan.
Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
Allow to cool a few minutes before serving.

Notes

Let it sit before cutting to prevent mess; this enhances flavor absorption. Top with fresh basil or parsley once cooled for a touch of freshness.