10/23/2026
CABBAGE LASAGNA 🥬🧀
You will love this low-carb Cabbage Lasagna! Layers of cabbage, homemade meat sauce and creamy ricotta, all baked with a golden, cheesy topping 😋❤
RECIPE - Serves 4
Ingredients 🛒
1 Medium Cabbage
Meat Sauce:
500g/1.1lb Ground Beef
1 Small Onion, finely diced
3 Cloves Garlic, minced
1 400g/14oz Can Tomato Juice
1 Tbsp Tomato Paste
1 Tsp Italian Mixed Herbs
1/2 Tsp Ground Fennel
1/4 Tsp Chilli Flakes (optional)
Salt & Pepper
Ricotta Filling:
400g/14oz Ricotta Cheese (drained)
1/2 Cup Grated Parmesan Cheese
3 Tbsp Chopped Fresh Basil
1 Egg, beaten
100g/3.5oz Shredded Mozzarella Cheese
Topping:
150g/5.3oz Shredded Mozzarella Cheese
Sprinkle of grated Parmesan Cheese
Chopped Parsley for garnish
Method:
Meat Sauce -
Saute the onion in a little olive oil until tender. Add the ground beef and cook until no longer pink. Add the minced garlic and cook for just 1 minute until fragrant, then add the Italian herbs, fennel, chilli and tomato paste. Stir through, add the tomato juice and season with salt and pepper. Simmer uncovered for 30 minutes.
Cabbage -
Quarter the cabbage and cut out the core. Boil for 3-5 minutes just until tender. Transfer to a colander to drain excess water. When the cabbage has cooled, transfer the leaves onto a paper towel and pat dry.
Ricotta Filling -
In a bowl, combine the ricotta, parmesan cheese, beaten egg and fresh basil and set aside.
Assemble the lasagna -
Preheat oven to 200C/400F.
Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Add a layer of cabbage leaves, followed by ricotta mixture, and 100g of shredded mozzarella.
Repeat with a layer of meat sauce, cabbage leaves, remaining meat sauce, mozzarella and parmesan cheese. Bake uncovered for about 30-45 minutes, or until top is golden.
Enjoy! 😊
