Creamy Low-Carb Cabbage Lasagna

This cheesy cabbage lasagna gives you all the comforting flavors of classic lasagna without the traditional pasta sheets. It’s hearty, saucy, cheesy, and surprisingly easy to make!

Why You'll Love It

• Tender cabbage replaces the pasta for a lower-carb option
• Savory seasoned beef adds plenty of flavor
• Marinara and mozzarella make every bite rich and comforting
• Simple ingredients and easy preparation
• Perfect for a cozy weeknight dinner

Prep & Cooking

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

Nutrition (per serving)

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

Ingredients

• 2 cups shredded cabbage, steamed or boiled until tender
• 250 g ground beef
• 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

Instructions

1. Preheat your oven to 375°F (190°C).
2. 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.
3. Stir the garlic powder, onion powder, salt, black pepper, and Italian seasoning into the beef.
4. Lightly drain the steamed or boiled cabbage, squeezing out excess moisture so the lasagna doesn’t become watery.
5. Spread the cabbage evenly across the bottom of a small oven-safe baking dish.
6. Spoon the seasoned ground beef evenly over the cabbage.
7. Pour the marinara sauce over the beef and spread it into an even layer.
8. Sprinkle the shredded mozzarella generously over the top.
9. Bake uncovered for 35–40 minutes, until the cheese is completely melted, bubbling, and lightly golden around the edges.
10. Let the lasagna rest for 5 minutes before serving. Garnish with fresh parsley and serve hot.

Ingredient Spotlight

• Cabbage: provides fiber and makes a practical lower-carb alternative to traditional lasagna noodles.
• Ground beef: provides protein and gives the dish its hearty, savory flavor.
• Mozzarella: adds protein, creaminess, and that delicious melted-cheese finish.

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

• Store leftovers in an airtight container in the refrigerator for up to 3 days. 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.

Recipe FAQs

Can I make this ahead of time?
Yes! You can assemble the entire lasagna ahead of time, cover it, and store it in the fridge for up to a day before baking. Just add a few extra minutes to the bake time if baking straight from the fridge.

What can I substitute for the main ingredient?
You can use sliced zucchini or eggplant instead of cabbage if you prefer a different vegetable base.

Why did my dish turn out watery?
Cabbage releases water as it cooks. Make sure to squeeze out as much moisture as possible from the steamed cabbage before layering!