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Cabbage Lasagna

Rated as 5 out of 5 Stars

"A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta."
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2 h 30 m servings 235
Original recipe yields 12 servings


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  1. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
  3. Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
  4. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
  5. Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
  6. Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.


  • Cook's Note:
  • This can be made ahead and refrigerated. Allow an additional 10 to 15 minutes baking time.

Nutrition Facts

Per Serving: 235 calories; 9.8 13.5 23.6 47 1018 Full nutrition

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This was amazing. The whole family loved it even better than regular Lasagna. It is a little juicy as the cabbage adds moisture instead of soaking it up as noodles do, but so delicious. I may...