How to make Cabbage Lasagna, Low Carb and delicious

Ingredients

• 2 lb Ground Beef (lean (80/20) preferred, trimmed of excess fat)
• 2 500 g jar Marinara Sauce (no added sugar, Italian style)
• 1 head Green Cabbage (large, fresh, outer leaves removed)
• 1 Egg (large, room temperature)
• 6 oz Shredded Mozzarella Cheese (divided – 4 oz for layers, 2 oz reserved for topping)
• 6 oz Shredded Parmesan Cheese (freshly grated if possible)
• 1 cup Greek Yogurt (full‑fat, thick; can substitute cottage cheese)
• to taste Salt
• to taste Black Pepper
• 1 spray Non‑Stick Cooking Spray (for greasing the baking dish)

Instructions

1. Prepare the Cabbage

   Remove the outer loose leaves, wash the head under cold water, and trim the hard core from each quarter.

   Time: PT5M

2. Blanch the Cabbage

   Bring a large pot of salted water to a boil, add the cabbage quarters and cook 10‑15 minutes, or until a fork easily pierces the leaves.

   Time: PT12M

   Temperature: 212°F

3. Drain and Cool

   Transfer the cabbage to a colander, let it sit for a few minutes, then gently blot with paper towels to remove excess moisture.

   Time: PT5M

4. Brown the Ground Beef

   In a medium‑large saucepan over medium heat, crumble the ground beef and cook until fully browned, breaking it up as it cooks. Drain off any excess grease.

   Time: PT7M

   Temperature: Medium

5. Add Marinara and Simmer

   Stir in the two 500 g jars of marinara sauce, bring to a gentle simmer, and cook 15 minutes until the sauce thickens and reduces slightly.

   Time: PT15M

   Temperature: Low Simmer

6. Preheat the Oven

   Preheat the oven to 375°F (190°C). If using a fan‑forced oven, set to 180°C.

   Time: PT10M

   Temperature: 375°F

7. Make the Cheese Mixture

   In a large mixing bowl combine 4 oz shredded mozzarella, all 6 oz parmesan, 1 cup Greek yogurt, and the egg. Season with salt and pepper, then stir until smooth.

   Time: PT5M

8. Slice Cabbage into Noodles

   When the cabbage is cool enough to handle, slice each quarter lengthwise into thin, lasagna‑sized strips. If the strips stick, gently separate them with your fingers.

   Time: PT5M

9. Assemble the Lasagna

   Spray the 9×13‑inch baking dish with non‑stick spray. Layer half of the cabbage strips, then half of the meat sauce, followed by half of the cheese mixture. Repeat with the remaining cabbage, sauce, and cheese. Sprinkle the reserved 2 oz mozzarella on top.

   Time: PT8M

10. Bake

    Place the assembled dish in the preheated oven and bake 15‑20 minutes, until the top is golden and the casserole is bubbling throughout.

    Time: PT18M

    Temperature: 375°F

11. Rest and Serve

    Remove from the oven and let the lasagna rest 5‑10 minutes before cutting. This allows the layers to set and makes serving easier.

    Time: PT7M

Nutrition Facts

Calories

870

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

5 g