Rating: 4.2 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary test

prep:
45 mins
cook:
1 hr 30 mins
additional:
15 mins
total:
2 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.

  • 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.

  • 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.

  • 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

235 calories; protein 23.6g; carbohydrates 13.5g; fat 9.8g; cholesterol 46.6mg; sodium 1018mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
02/10/2019
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 use a little thicker sause or add a couple eggs to try to thicken it up slightly. I will make this again for sure. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/10/2019
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 use a little thicker sause or add a couple eggs to try to thicken it up slightly. I will make this again for sure. Read More
(1)
Rating: 5 stars
09/25/2020
Wonderful lasagna without all the starch!!! Read More
Rating: 2 stars
10/20/2021
I cannot recommend this recipe. As another reviewer has pointed out the cabbage produces an enormous amount of liquid and the final product is more stew than lasagna. Maybe there's strategy to avoid this but I don't plan to experiment. Also, I have questions about the ingredients and cooking method. The recipe calls for 24 ounces of cottage cheese. That an enormous amount. I used half of that and it was adequate. On the other hand, one pound is not nearly enough to make sufficient sauce. I used a 24 oz. can. I also question the instructions for how to secure the cabbage leaves. "Immerse the cabbage in boiling water and carefully break off the leaves. Cook until the leaves are limp, about 3 min," How long do you immerse the cabbage so the leaves with easily detach? No guidance on this critical point. Harry Read More
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Rating: 4 stars
10/17/2021
Overall, I really liked this lasagne. I left out the mushrooms. I think I’ll leave out the nutmeg next time too. I put a lot of cabbage between the layers, (since I love cabbage). I also added an 8oz can of tomato sauce to the meat sauce. It was a bit watery, (from the cabbage), but tasted surprisingly good. I will be making again. Thank you! Read More
Rating: 5 stars
02/17/2020
I'm confident I will enjoy this dish (still cooking at this writing). I omitted mushrooms (don't really care for) and carrots. I discovered that I didn't have any Parmesan cheese on hand, so that was also omitted. I most definitely will make this dish again. It was easy to prepare. Read More