Low Carb Cabbage Lasagna

Name: Low Carb Cabbage Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1 whole cabbage cored and boiled until leaves are soft; 1 tbsp olive oil; 1 onion finely chopped; 1 carrot finely diced; 4 cloves garlic minced; 34 oz ground beef; 24 oz passata; 3 tbsp tomato paste (heaped); 2 beef bouillon cubes crushed; 1 tsp dried oregano; 1 tsp dried basil; ½ tsp sugar; ¾ cup fresh ricotta; 1 large egg; ⅓ cup parmesan grated; 4 basil leaves; Salt to taste; Cheese; 2 cups light grated mozzarella generous amount; Parmesan to taste; Extra cheese to cover the top

By:

Sarah

Published:

August 29, 2026

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Low Carb Cabbage Lasagna is a wonderfully versatile dish that reimagines a classic favorite while keeping an eye on your health goals. With tender layers of cabbage standing in for traditional pasta, this lasagna brings all the comforting flavors you crave without the carbohydrates. It’s hearty, wholesome, and loaded with colorful veggies, making it a great option for family dinners or meal prep for the week ahead.

When I first decided to experiment with a low carb version of lasagna, I was a bit skeptical. Would cabbage really hold up to the robust flavors of a meaty sauce and creamy cheeses? To my delight, not only did it work beautifully, but the cabbage added a nice crunch and flavor that surprised everyone—it’s easy to see why this recipe has become a staple in my kitchen. Plus, with just a bit of prep, it quickly transitions from a simple weekday meal to a festive occasion dish. Trust me, you’ll want to add this to your rotation!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep time, you’ll have a delicious meal ready to go.
Irresistible Flavor: The combination of rich beef, zesty tomato sauce, and creamy cheeses creates layers of flavor that are simply delightful.
Eye-Catching Appeal: This dish looks impressive when sliced and served, making it perfect for parties or family gatherings.
Flexible Serving: Enjoy it for dinner or as leftovers—it heats beautifully and tastes even better the next day.
Diet-Friendly Options: Low in carbs and can be adapted for gluten-free diets—everyone can enjoy this tasty dish.

Ingredients You’ll Need

1 whole cabbage: Core and boil until leaves are soft; this serves as a low carb alternative to traditional pasta sheets.
1 tbsp olive oil: Used for sautéing vegetables, adding healthy fats.
1 onion, finely chopped: Enhances flavor and provides natural sweetness.
1 carrot, finely diced: Adds texture and a bit of sweetness to the sauce.
4 cloves garlic, minced: For aromatic depth.
34 oz ground beef: The main protein source in this hearty dish.
24 oz passata: A smooth tomato sauce that forms the base of our rich meat sauce.
3 tbsp tomato paste (heaped): Concentrates the tomato flavor in the sauce.
2 beef bouillon cubes, crushed: Intensifies the richness of the sauce.
1 tsp dried oregano: Brings a classic Italian flavor to the dish.
1 tsp dried basil: Complements the oregano for a herbal aroma.
½ tsp sugar: Balances the acidity of the tomatoes.
¾ cup fresh ricotta: Adds creaminess and a lovely texture.
1 large egg: Binds the ricotta mixture, making it easier to layer.
⅓ cup Parmesan, grated: For an extra touch of cheesy goodness.
4 basil leaves: Freshness to elevate the flavors.
Salt to taste: Essential for seasoning each component.
2 cups light grated mozzarella: Generous topping for melty goodness.
Extra cheese to cover the top: Because who doesn’t love a cheesy crust?

How to Make Low Carb Cabbage Lasagna

Boil the Cabbage: Core the cabbage and boil it in a large pot of salted water for about 15–20 minutes. You want the leaves tender but not falling apart. This step makes them easy to layer.
Prepare the Leaves: Carefully remove the cabbage leaves and lay them flat on a tray or wire rack to cool. Pat each leaf dry with paper towels; drying them prevents excess moisture in the lasagna.
Cooking the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and diced carrot, cooking for about 8 minutes until softened.
Add Garlic & Meat: Stir in 4 minced garlic cloves and cook for 1 minute. Then, add 34 ounces of ground beef, breaking it up with a spoon as it cooks until browned.
Make the Sauce: Pour in 24 ounces of passata and 3 heaping tablespoons of tomato paste. Add the crushed beef bouillon cubes, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of sugar. Season with salt and pepper to taste. Cover and let the sauce simmer for 20–30 minutes, stirring occasionally. It should thicken up nicely.
Prepare Ricotta Mixture: In a bowl, combine ¾ cup of fresh ricotta, 1 large egg, ⅓ cup of grated Parmesan, and 4 chopped basil leaves. Mix until fully combined.
Preheat Oven: Preheat your oven to 400°F (200°C).
Layer the Lasagna: Spread a thin layer of sauce on the bottom of a baking dish. Place cabbage leaves over the sauce, slightly overlapping them. Then, spread a layer of the ricotta mixture, followed by a sprinkle of mozzarella. Spoon some meat sauce on top, spreading it gently.
Repeat Layers: Continue layering—cabbage leaves, ricotta, mozzarella, and meat sauce—until all ingredients are used. Be sure to use smaller cabbage leaves to fit corners if needed.
Finish & Bake: Top the final layer with mozzarella and a sprinkle of Parmesan. Bake uncovered for 30 minutes until bubbling and lightly browned around the edges. Let it rest for 10–15 minutes before slicing.

Storing & Reheating

To store, allow your Low Carb Cabbage Lasagna to cool completely, then keep it in an airtight container in the refrigerator for up to 4 days. If you wish to freeze it, wrap individual portions tightly in plastic wrap and then place them in a freezer-safe container for up to 3 months. Reheat slices in the oven at 350°F (175°C) for about 20 minutes until heated through, or microwave for a quick option. Be aware that while the texture and flavor will still be excellent, the cabbage may soften a bit more upon reheating.

Chef’s Helpful Tips

Avoid tearing your cabbage leaves by making sure they are thoroughly boiled and cooled before handling.
Room temperature eggs work better for the ricotta mixture, ensuring a smoother texture.
Experiment with different types of cheese; provolone or gouda can offer a unique twist.
Let the lasagna rest before slicing—it helps the layers settle, making for cleaner cuts.
Fresh herbs can enhance flavor; sprinkle some fresh basil over the top before serving.

Low Carb Cabbage Lasagna strikes that perfect balance of comfort food and healthy eating, making it a reliable choice for any occasion. The flavors meld beautifully together, and the taste is so satisfying that you might just find yourself going back for seconds!

Recipe FAQs

Can I use other types of meat?

Absolutely! Ground turkey or chicken can be a fantastic substitute for ground beef if you prefer a leaner option or want a different flavor profile.

What kind of cheese can I substitute for mozzarella?

If you don’t have mozzarella, feel free to use cheddar or a blend of Italian cheeses. Just make sure it’s a melty cheese for that perfect topping.

Can I make this lasagna ahead of time?

Yes! You can prepare the lasagna the night before, cover it tightly, and refrigerate it until you’re ready to bake. Just add a few extra minutes to cooking time to ensure it’s heated through.

How do I ensure the cabbage doesn’t wilt too much?

Make sure to boil the cabbage leaves just until they’re pliable. If overcooked, they can lose their structure—cooking them just right will help maintain some texture.