Cabbage Lasagna


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.

close up view of Cabbage Lasagna
Prep Time:
45 mins
Cook Time:
1 hrs 30 mins
Additional Time:
15 mins
Total Time:
2 hrs 30 mins
12 servings


  • 1 pound lean ground beef

  • 1 medium onion, chopped

  • 1 tablespoon minced garlic

  • ½ cup grated carrots

  • 4 ounces mushroom pieces

  • 1 pound canned tomatoes

  • 1 tablespoon dried basil

  • 1 teaspoon white sugar

  • 1 teaspoon salt

  • ½ teaspoon thyme

  • ¼ teaspoon nutmeg

  • 1 head cabbage

  • 24 ounces low-fat cottage cheese

  • ½ cup grated Parmesan cheese

  • 1 tablespoon parsley

  • 1 ½ teaspoons salt

  • 1 teaspoon oregano

  • cooking spray

  • 2 cups grated part-skim mozzarella cheese

  • ½ cup grated Parmesan cheese


  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
10g Fat
14g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 235
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 47mg 16%
Sodium 1018mg 44%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 24g
Vitamin C 42mg 210%
Calcium 341mg 26%
Iron 2mg 12%
Potassium 437mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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