Cabbage Lasagna

Delicious and nourishing, cabbage lasagna is similar to a classic lasagna. The difference is that tender, just-cooked shredded cabbage (instead of noodles) is stacked with spiced beef, tomato sauce and cheese. Otherwise, the process is essentially the same. Cook the ground meat in a skillet, simmer the tomato sauce and assemble the lasagna in layers in a pan before sticking it in the oven. It’s a low-carb and no less delicious version of traditional lasagna. 

Ingredients for Lasagna with Cabbage

• Coarsely shredded cabbage: To save time, use pre-shredded cabbage.
• Lean ground beef: Using lean ground beef ensures that the final product isn’t too greasy.
• Vegetables: We use green pepper and onion in this recipe, but you can substitute for your favorite veggie if you’d prefer.
• Tomatoes: A combination of diced tomatoes, tomato sauce and tomato paste provides the ideal texture for tomato sauce (thick and not too watery).
• Seasonings: Basil or thyme will work in place of dried oregano if that’s what you have on hand; the garlic powder, salt and pepper are non-negotiable. Add a pinch of red pepper flakes if you want more spice.
• Part-skim mozzarella cheese: Thinly slice fresh mozzarella for added flavor.

Directions

Step 1: Steam the cabbage

Place cabbage in a steamer basket; place in a large saucepan over an inch of water. Bring to a boil and cover and steam for six to eight minutes or until tender. Drain and set aside.

Step 2: Saute the other ingredients

In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

Editor’s Tip: Reduce the tomatoes until the mixture is thickened so you don’t get a runny sauce.

Step 3: Assemble the lasagna

Place half of the cabbage in an 11×7-inch baking dish coated with cooking spray and top with half of the beef mixture. Repeat these layers (the dish will be full). Sprinkle with cheese.

Step 4: Bake

Bake the dish uncovered at 350°F for 15 to 20 minutes or until heated through.

Cabbage Lasagna Recipe Variations

• Make it creamy: Combine whole-milk ricotta, a bit of goat cheese, egg, fresh basil, salt and pepper in a food processor or blender. Then spread this creamy filling in large dollops between the beef mixture.
• Add mushrooms: Roasted mushrooms make a wonderful addition to this recipe (the key word here being “roasted,” you don’t want the lasagna to become watery). Add them to the tomato sauce just before assembling the lasagna.

How to Store Lasagna with Cabbage

Store your cabbage lasagna in a tightly covered container in the fridge. It will stay good for at least three to four days.

Can I freeze cabbage lasagna?

Yes, you can freeze cabbage lasagna. Place the lasagna in tightly sealed, freezer-safe containers. When you’re ready to use it, remove it from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45 to 50 minutes. Uncover the dish and bake for 15 to 20 minutes longer or until heated through.

Cabbage Lasagna Recipe Tips

Do I have to bake this lasagna uncovered?

We like baking cabbage lasagna uncovered so it gets nicely golden on top. However, if you were cooking lasagna for longer (this one only bakes for about 15 to 20 minutes), you’d want to cover it to ensure it cooks evenly without burning.

Can I double this cabbage lasagna recipe?

Yes, you can double this recipe (one to have for now and one to freeze for later!) However, you shouldn’t try to double the ingredients in a single pan. Treat it as two separate batches and bake it in two pans.

What should I serve with cabbage lasagna?

Cabbage lasagna is a hearty main dish so you’ll want to serve it with something light on the side. A simple green salad makes for a great side dish. You can also serve this lasagna with garlic bread if you’d like.