Easy Low-Carb Cabbage Lasagna with Ground Beef

This cabbage lasagna replaces the pasta sheets with tender cabbage, then adds seasoned ground beef, marinara and a generous layer of melted mozzarella. It uses a handful of ingredients and a single small baking dish.

The beef is seasoned with garlic powder, onion powder, Italian seasoning, salt and pepper. Squeezing the moisture out of the cooked cabbage before layering helps keep the finished dish from turning watery. With 12 g carbohydrates per serving, it's a lower-carb take on a comfort-food dinner for four.

Why You'll Love It

• No pasta sheets: tender cabbage forms the base, which keeps the carbs lower than traditional lasagna.
• Seasoned beef: garlic, onion and Italian seasoning give the meat layer plenty of flavor.
• Marinara and mozzarella: the sauce and melted cheese give it the familiar lasagna taste.
• One small baking dish: a short ingredient list and simple layering, with no cheese-filling mixture to prepare.

Prep & Cooking

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

• 2 cups shredded cabbage, steamed or boiled until tender
• 250 g (about 9 oz) ground beef (beef mince)
• 1 cup low-sugar marinara sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1½ cups shredded mozzarella cheese
• 1 tbsp chopped fresh parsley, optional

Equipment: a skillet (frying pan), a small oven-safe baking dish, and a pot or steamer for the cabbage.

Instructions

Step 1 — Heat the oven

Preheat the oven to 375°F (190°C).

Step 2 — Brown the beef

Cook the ground beef in a skillet over medium heat for about 7–9 minutes, breaking it apart as it cooks, until browned and fully cooked. Drain excess grease if needed.

Step 3 — Season the beef

Stir the garlic powder, onion powder, salt, black pepper and Italian seasoning into the beef.

Step 4 — Drain the cabbage

Lightly drain the steamed or boiled cabbage, squeezing out the excess moisture so the lasagna doesn't become watery.

Step 5 — Layer

Spread the cabbage evenly across the bottom of a small oven-safe baking dish. Spoon the seasoned beef evenly over the cabbage, then pour the marinara over the beef and spread it into an even layer. Sprinkle the mozzarella generously over the top.

Step 6 — Bake

Bake uncovered for 35–40 minutes, until the cheese is melted, bubbling and lightly golden around the edges.

Step 7 — Rest and serve

Let the lasagna rest for 5 minutes before serving. Garnish with parsley and serve hot.

Pro Tip: Don't skip squeezing the cabbage. Cabbage releases water as it cooks, so pressing out as much moisture as you can before layering is what keeps the lasagna from turning watery.

Ingredient Notes

• Cabbage: provides fiber and stands in for the lasagna noodles.
• Ground beef: provides protein and a hearty, savory flavor.
• Mozzarella: adds protein and the melted-cheese finish.
• Marinara: the carbs and sugar vary by brand, so check the label if you're watching them.

Easy Swaps

• Use ground turkey instead of beef for a lighter variation.
• Try cheddar or an Italian cheese blend instead of mozzarella.
• Add sliced mushrooms or spinach for extra vegetables.
• Use a homemade tomato sauce or a marinara with no added sugar.

Storage & Reheating

• Refrigerator: store leftovers in an airtight container for up to 3 days.
• Reheating: reheat individual portions in the microwave or in a 350°F (175°C) oven until heated through.

Serving Ideas

• Serve with a simple green salad, roasted broccoli or steamed zucchini for a satisfying low-carb meal.

Nutrition (Per Serving)

• Calories: 320
• Protein: 24g
• Carbohydrates: 12g
• Fat: 18g

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