Cabbage Lasagna

A comforting low-carb lasagna that uses cabbage leaves instead of noodles for a lighter, gluten-free twist on a classic dish.

Prep Time 30

Cook Time 45

Total Time 1 15

Serving Size servings

Ingredients

Cabbage Preparations

1 large head large head of cabbage Look for firm, green cabbage

Meat and Dairy Fillings

1 pound Italian sausage Sweet or hot, substitute ground turkey or plant-based sausage for lighter option
2 cups ricotta cheese Whole-milk ricotta gives creamier results
2 cups shredded mozzarella cheese Part-skim or whole-milk
1 cup grated Parmesan cheese
1 egg egg Helps bind the ricotta; for egg-free, use 1/4 cup plain yogurt or a flax egg

Sauce and Seasonings

2 cups marinara sauce Store-bought or homemade; use low-sugar or gluten-free if needed
to taste Salt and pepper
to taste Italian seasoning Or a pinch each of dried oregano and basil

Instructions

Preparation

Preheat the oven to 375°F (190°C).
Remove the core from the cabbage. Bring a large pot of salted water to a boil. Add whole leaves and boil for about 5 minutes until slightly tender and pliable. Drain and cool on a towel. Trim thick ribs if needed so the leaves lay flat.

Cooking the Filling

While the cabbage cools, heat a skillet over medium. Crumble in the Italian sausage and cook until browned and cooked through, about 6–8 minutes. Drain excess fat and set aside.
In a medium bowl, stir together ricotta, the egg, a pinch of salt, black pepper, and Italian seasoning until smooth and well combined. Taste and adjust seasoning.

Assembling the Lasagna

Spread a thin layer of marinara sauce on the bottom of a baking dish (9x13 works well).
Layer cabbage leaves to cover the sauce, sprinkle a portion of the browned sausage, dollop and spread some ricotta mixture, then scatter mozzarella. Repeat layers until you’ve used the ingredients, finishing with a layer of mozzarella and a sprinkling of Parmesan on top.

Baking

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden. If you want extra browning, broil for 1–2 minutes—watch closely.
Let the lasagna rest for 5–10 minutes before slicing.

Notes

This lasagna can be easily scaled for large groups or halved for smaller servings. Store leftovers in the refrigerator or freeze for later use. Avoid overcooking cabbage to prevent a watery dish.