Monday Measures
Monday Measures is a medium Italian‑American recipe that serves 20. 451 calories per serving. Recipe by Alaskan Bears Vlogs on YouTube.
Prep: 50 min | Cook: 55 min | Total: 2 hrs
Cost: $34.80 total, $1.74 per serving
Ingredients
- 2 lb Ground Beef (80% lean, broken into small pieces)
- 1 large head Green Cabbage (Core removed, leaves separated for steaming)
- 40 oz Marinara Sauce (Divided between bottom, layers, and top)
- 3 large Eggs (Lightly beaten)
- 0.25 cup Fresh Parsley (Chopped)
- 1 tbsp Italian Seasoning (Blend of oregano, basil, thyme, etc.)
- 3 lb Ricotta Cheese (Full‑fat, room temperature)
- 8 oz Mozzarella Cheese (Shredded)
- 2 oz Parmesan Cheese (Finely grated, for topping)
- 1 tsp Salt (Season ground beef)
- 0.5 tsp Black Pepper (Freshly ground)
Instructions
Prepare Cabbage Leaves
Remove the core of the cabbage, separate the outer leaves, and cut each leaf into 6‑8 inch sections. Steam the leaves in a steamer basket over simmering water for about 8‑10 minutes, until pliable but still firm. Drain and pat dry with paper towels.
Time: PT15M
Brown the Ground Beef
Heat a large skillet over medium‑high heat, add the ground beef, season with salt and pepper, and cook, breaking it up with a spatula, until fully browned and no longer pink, about 8‑10 minutes. Drain excess fat.
Time: PT10M
Temperature: Medium heat
Mix Ricotta Filling
In a mixing bowl, combine the ricotta cheese, beaten eggs, chopped parsley, and Italian seasoning. Stir until smooth.
Time: PT5M
Assemble the Lasagna – Bottom Layer
Spread 1‑2 cups of marinara sauce evenly on the bottom of the 11×15‑inch casserole dish to prevent sticking.
Time: PT3M
First Cabbage Layer
Lay a single layer of steamed cabbage leaves over the sauce, overlapping slightly to cover the surface.
Time: PT3M
Add Beef and Ricotta
Evenly distribute half of the browned ground beef over the cabbage, then dollop half of the ricotta mixture and spread gently. Sprinkle with half of the shredded mozzarella and a light dusting of grated Parmesan.
Time: PT5M
Second Cabbage Layer
Place another layer of steamed cabbage leaves on top of the cheese‑beef mixture.
Time: PT3M
Repeat Layers
Repeat steps 4‑7: sauce, cabbage, remaining beef, remaining ricotta, mozzarella, and Parmesan. End with a final layer of sauce, mozzarella, and Parmesan on top.
Time: PT7M
Bake the Lasagna
Cover the dish tightly with aluminum foil and place in a pre‑heated oven at 350°F. Bake for 45 minutes, then remove the foil and bake an additional 10‑15 minutes until the cheese on top is bubbling and lightly browned.
Time: PT55M
Temperature: 350°F
Rest and Serve
Remove the lasagna from the oven and let it rest, covered, for 10 minutes before slicing. This allows the layers to set and makes cutting easier.
Time: PT10M
Nutrition Facts
- Calories
- 451
- Protein
- 30 g
- Carbohydrates
- 12 g
- Fat
- 28 g
- Fiber
- 4 g
Dietary info: Gluten‑Free, Keto, Low‑Carb, High‑Protein
Allergens: Dairy, Egg, Beef
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground pork
- Instead of Green Cabbage: Savoy cabbage, Napa cabbage
- Instead of Marinara Sauce: Tomato basil sauce, Homemade crushed tomato sauce
- Instead of Eggs: Egg replacer, 1/4 cup unsweetened applesauce per egg
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Italian Seasoning: Herbes de Provence, Dried oregano + basil
- Instead of Ricotta Cheese: Cottage cheese (drained), Mascarpone
- Instead of Mozzarella Cheese: Provolone, Monterey Jack
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Skillet
- Steamer Basket
- Mixing Bowl
- Whisk
- 11×15‑inch Casserole Dish
- Oven
- Aluminum Foil
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Spatula / Wooden Spoon
Critical Steps — Do Not Skip
- Steam cabbage leaves until pliable but not soggy.
- Fully brown the ground beef and drain excess fat.
- Mix ricotta with eggs and seasonings to a smooth consistency.
- Layer sauce, cabbage, meat, and cheese without over‑filling.
- Bake covered first, then uncover to brown the top.
Chef Tips from the Video
- For extra flavor, add a splash of red wine to the browned beef before draining.
- Mix a pinch of nutmeg into the ricotta filling for a subtle warmth.
- If you prefer a spicier sauce, stir in a pinch of red‑pepper flakes with the marinara.
Troubleshooting
Cabbage layers are too watery, making the lasagna soggy.
After steaming, press the leaves between paper towels to remove excess moisture before layering.
Top cheese does not brown.
Remove the foil for the last 10‑15 minutes of baking and switch the oven to broil for 1‑2 minutes, watching closely.
Lasagna is too dense or heavy.
Use a lighter ricotta (full‑fat) and avoid over‑packing the meat; spread layers evenly.
Storage
Refrigerator: Cover tightly and store up to 4 days.
Freezer: Wrap individual portions in foil and freeze up to 2 months.
Room temperature: Not recommended; refrigerate promptly after cooling.
Make-Ahead Tips
- Assemble the lasagna up to the final cheese topping, cover, and refrigerate up to 24 hours before baking.
- Freeze the fully assembled, unbaked lasagna for up to 2 months; bake from frozen adding 15‑20 minutes to the cooking time.
Frequently Asked Questions
What is the cultural significance and history of cabbage lasagna in American low‑carb cuisine?
Cabbage lasagna is a modern adaptation of traditional Italian lasagna, created by low‑carb and gluten‑free enthusiasts in the United States. It replaces high‑carb pasta sheets with nutrient‑dense cabbage leaves, allowing the classic layered comfort dish to fit keto and diabetic diets while preserving the comforting flavors of meat, cheese, and tomato sauce.
What are the traditional regional variations of cabbage lasagna in Italian‑American cooking?
While classic Italian lasagna uses durum‑wheat noodles, some Italian‑American families in the Midwest and Pacific Northwest have experimented with cabbage, zucchini, or eggplant as noodle substitutes. In these variations, the cabbage is often seasoned with garlic and herbs, and the cheese blend may include provolone or ricotta salata for a sharper taste.
How is cabbage lasagna traditionally served in American keto gatherings?
At keto‑focused potlucks and family gatherings, cabbage lasagna is typically served hot from the oven, cut into generous squares, and accompanied by a simple green salad or roasted low‑carb vegetables. It’s often the centerpiece of a low‑carb buffet alongside dishes like cauliflower rice and avocado‑lime dressing.
What occasions or celebrations is cabbage lasagna commonly associated with in low‑carb American cuisine?
Cabbage lasagna is popular for holiday meals such as Thanksgiving or Christmas when families want a hearty, crowd‑pleasing main without the carbs of traditional pasta. It’s also a favorite for Sunday family dinners and meal‑prep weeks because it reheats well and stays flavorful.
What are the authentic traditional ingredients for cabbage lasagna versus acceptable substitutes?
Authentic ingredients include green cabbage leaves, ground beef, full‑fat ricotta, mozzarella, Parmesan, and a tomato‑based marinara. Acceptable substitutes are ground turkey or pork for the meat, cottage cheese (well‑drained) for ricotta, and provolone or cheddar in place of mozzarella if desired.
What are the most common mistakes to avoid when making cabbage lasagna?
Common errors include over‑steaming cabbage leaves (they become tear‑prone), not draining excess fat from the beef (leads to soggy layers), and using too much marinara, which adds unwanted moisture. Also, skipping the resting time after baking can cause the lasagna to fall apart when sliced.
Why does this cabbage lasagna recipe use eggs in the ricotta mixture instead of a flour binder?
Eggs act as a protein‑rich binder that sets the ricotta filling during baking, giving the layers structure without adding carbs. A flour binder would defeat the low‑carb goal, while eggs keep the dish keto‑friendly and add richness.
Can I make cabbage lasagna ahead of time and how should I store it before baking?
Yes. Assemble the lasagna up to the final cheese topping, cover tightly with foil, and refrigerate for up to 24 hours. For longer storage, wrap the covered dish in plastic and freeze; bake from frozen, adding 15‑20 minutes to the bake time.
What texture and appearance should I look for when the cabbage lasagna is done cooking?
The top should be golden‑brown and bubbling, with the cheese melted and slightly crisp at the edges. When you insert a knife into the center, it should meet little resistance and the layers should hold together without excess liquid seeping out.
What does the YouTube channel Alaskan Bears Vlogs specialize in?
Alaskan Bears Vlogs focuses on family‑friendly, low‑carb and keto home cooking, often featuring hearty comfort foods adapted for gluten‑free diets. The channel blends everyday family life with practical cooking tutorials that emphasize budget‑friendly ingredients and clear, step‑by‑step guidance.
How does the YouTube channel Alaskan Bears Vlogs' approach to low‑carb cooking differ from other keto cooking channels?
Alaskan Bears Vlogs emphasizes real‑world family meals, using ingredients that are easy to find at mainstream grocery stores like Walmart, and often incorporates humor and candid moments. Unlike some keto channels that focus on highly processed substitutes, this channel showcases whole‑food adaptations such as cabbage lasagna, making the cuisine accessible to beginners.
Last updated: September 3, 2026
