Cabbage Lasagna is a creative and delicious twist on the traditional lasagna, perfect for those seeking a low-carb alternative without sacrificing flavor. By using cabbage leaves instead of pasta, this dish becomes lighter yet remains hearty and satisfying. Packed with a rich meat sauce, creamy ricotta, and gooey mozzarella, this lasagna is a must-try for anyone looking to switch up their dinner routine.
When I first made this Cabbage Lasagna, my family was intrigued and a bit skeptical. However, one bite was all it took for this dish to become an instant favorite. My husband, who usually prefers classic recipes, was pleasantly surprised by the flavorful combination of the tender cabbage and savory meat sauce. Now, it’s a staple in our household, especially when we want something comforting yet healthy.
Ingredients
- 1 large head of cabbage, leaves separated
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for greasing the baking dish
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds (680 grams) ground beef
- 1 can (28 ounces / 800 grams) crushed tomatoes
- 1 tablespoon balsamic vinegar
- 1/4 cup (10 grams) torn basil leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups (750 grams) ricotta cheese
- 2 eggs, beaten
- 1/4 cup (25 grams) grated Parmesan cheese, plus more for serving
- 3 cups (300 grams) shredded mozzarella cheese
Directions
- Prepare the Cabbage: Preheat your oven to 350°F (175°C). In a large pot, bring 4 cups (1 liter) of water to a boil. Using tongs, dip each cabbage leaf into the boiling water for 30 seconds, then place them on a paper towel-lined plate to dry. Optionally, use a paring knife to trim the thicker ribs from the cabbage leaves.
- Cook the Meat Sauce: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and ground beef, breaking up the meat with a wooden spoon. Cook until the beef is no longer pink, about 6 minutes, then drain any excess fat. Stir in the crushed tomatoes and balsamic vinegar. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. Season with salt and pepper, then stir in the torn basil leaves.
- Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, beaten eggs, and grated Parmesan cheese.
- Assemble the Lasagna: Grease a large baking dish with olive oil. Spread a thin layer of the meat sauce on the bottom of the dish. Add a layer of cabbage leaves, then top with more meat sauce, followed by the ricotta mixture and shredded mozzarella. Repeat the layering process two more times.
- Bake: Bake the lasagna until the cabbage is tender and the mozzarella is bubbly, about 25 minutes. Garnish with additional basil before serving.
Notes:
- Substitutions: For a leaner version, you can use ground turkey or chicken instead of beef.
- Vegetarian Option: Substitute the ground beef with a mix of sautéed mushrooms, lentils, and spinach for a delicious vegetarian lasagna.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.
