And it’s…HEALTHY Momma makes Cabbage Lasagna
And it’s…HEALTHY 😱 Momma makes Cabbage Lasagna! is a medium American recipe that serves 8. 350 calories per serving. Recipe by Josh & Momma on YouTube.
Prep: 20 min | Cook: 43 min | Total: 1 hr 18 min
Cost: $24.89 total, $3.11 per serving
Ingredients
- 2 lb Ground Beef (80% lean, broken up)
- 1 large Baby Onion (peeled and diced)
- 2 tbsp Olive Oil (for browning meat)
- 24 oz Ryos Tomato Basil Sauce (store‑bought marinara, any brand works)
- 1/2 head Green Cabbage (large cabbage, leaves separated, core removed)
- 15 oz Ricotta Cheese (full container, room temperature)
- 2 Egg (large, beaten)
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 cup Mozzarella Cheese (shredded)
- 1 tbsp Basil Paste (store‑bought or blended fresh basil)
- to taste Salt
- to taste Black Pepper
Instructions
Prep Ingredients
Dice the baby onion, grate the Parmesan and Mozzarella, beat the two eggs, and set the ricotta in a mixing bowl. Remove the core of the cabbage, cut the head in half, then into quarters, and separate the outer leaves. Rinse leaves and set aside.
Time: PT10M
Brown Ground Beef and Onion
Heat olive oil in a skillet over medium‑high heat. Add the diced onion and sauté 2 minutes. Add the ground beef, breaking it up, and cook until fully browned, about 8 minutes. Drain excess fat.
Time: PT10M
Temperature: Medium‑high heat on stove
Add Tomato Sauce
Stir the Ryos Tomato Basil Sauce (and basil paste) into the browned meat. Heat through for 2 minutes, then remove from heat.
Time: PT3M
Temperature: Medium heat
Boil Cabbage Leaves
Bring a large pot of salted water to a rolling boil. Submerge cabbage leaves in batches and boil for 3 minutes until pliable. Transfer to a colander and rinse with cold water to stop cooking.
Time: PT5M
Temperature: Boiling
Mix Ricotta Cheese Filling
In the mixing bowl, combine ricotta cheese, beaten eggs, grated Parmesan, and a pinch of salt and pepper. Mix until smooth.
Time: PT5M
Assemble the Lasagna
Spread a thin layer of meat sauce on the bottom of the baking dish. Lay a single layer of boiled cabbage leaves over the sauce, overlapping slightly. Spoon half of the ricotta mixture over the cabbage and spread evenly. Repeat with another layer of sauce, cabbage, and remaining ricotta mixture. Finish with a final layer of cabbage leaves.
Time: PT10M
Add Topping Cheese
Sprinkle the shredded mozzarella evenly over the top, then finish with the remaining grated Parmesan.
Time: PT2M
Bake
Cover the dish loosely with foil and bake in a pre‑heated oven at 400°F for 30 minutes. Remove foil and bake an additional 5 minutes to brown the cheese.
Time: PT35M
Temperature: 400°F
Rest and Serve
Allow the lasagna to rest for 5 minutes, then cut into squares and serve.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 18 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Gluten Free, High Protein, Low Carb
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Ground Beef: Ground Turkey, Ground Chicken
- Instead of Baby Onion: Yellow Onion, White Onion
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Ryos Tomato Basil Sauce: Marinara Sauce, Crushed Tomatoes with herbs
- Instead of Green Cabbage: Savoy Cabbage, Napa Cabbage
- Instead of Ricotta Cheese: Cottage Cheese, Mascarpone
- Instead of Egg: Egg White, Flax Egg
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Mozzarella Cheese: Provolone, Monterey Jack
- Instead of Basil Paste: Fresh Basil, minced
Equipment Needed
- Large Pot
- Skillet
- 9x13 Baking Dish
- Mixing Bowl
- Spatula
- Chef’s Knife
- Cutting Board
- Box Grater
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Browning the ground beef and onion fully to develop flavor.
- Boiling cabbage leaves just until pliable (3 minutes).
- Mixing ricotta with egg to create a binding cheese layer.
- Baking at 400°F for the full 30 minutes to melt and set the layers.
Chef Tips from the Video
- Pat the boiled cabbage leaves dry with paper towels before layering to prevent sogginess.
- Use a kitchen towel to press the assembled lasagna gently, removing air pockets.
- For extra flavor, add a pinch of smoked paprika to the meat sauce.
Troubleshooting
Cabbage leaves are too tough.
Boil the leaves an extra 2 minutes or slice thinner; alternatively, steam them.
Cheese layer is watery.
Drain excess liquid from ricotta with a fine‑mesh sieve before mixing with the egg.
Top cheese doesn’t brown.
Broil for 1–2 minutes after baking, watching closely to avoid burning.
Storage
Refrigerator: Cover tightly and store up to 4 days.
Freezer: Wrap each portion in foil and freeze up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Assemble the lasagna up to the cheese topping, cover, and refrigerate up to 24 hours before baking.
- Freeze the unbaked lasagna, then bake from frozen adding 10 extra minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of cabbage lasagna in American cuisine?
Cabbage lasagna is a modern American adaptation that replaces traditional pasta sheets with low‑carb cabbage leaves, reflecting the recent trend toward healthier, gluten‑free comfort foods while keeping the classic Italian‑American lasagna flavor profile.
What traditional regional variations of cabbage‑based casseroles exist in Italian cuisine?
In Italy, cabbage is often used in dishes like "Cavolo al Forno" (baked cabbage) and layered with meat and cheese in southern regions, but using it as a lasagna sheet is a contemporary American twist rather than a historic Italian method.
How is cabbage lasagna traditionally served in the United States?
It is typically served as a main course, sliced into squares, and paired with a simple green salad or crusty bread. It’s popular for family meals, potlucks, and low‑carb diet plans.
What occasions or celebrations is cabbage lasagna commonly associated with in American culture?
Because it’s hearty and budget‑friendly, cabbage lasagna is often made for weeknight family dinners, holiday gatherings, and potluck events where a crowd‑pleasing, gluten‑free option is appreciated.
What other American dishes pair well with cabbage lasagna?
A crisp Caesar salad, roasted garlic bread, or a side of sautéed green beans complement the richness of the lasagna. For a lighter meal, serve with a citrus‑y vinaigrette salad.
What makes cabbage lasagna special or unique in American comfort food?
It swaps high‑carb pasta for nutrient‑dense cabbage, offering a lower‑calorie, higher‑fiber version while preserving the layered, cheesy texture that defines classic lasagna, making it both familiar and innovative.
What are the most common mistakes to avoid when making cabbage lasagna?
Common errors include over‑cooking the cabbage leaves (they become soggy), not draining ricotta (causing a watery filling), and under‑seasoning the meat sauce. Follow the timing steps and taste as you go.
Why does this cabbage lasagna recipe use an egg in the ricotta mixture?
The egg acts as a binder, helping the ricotta layer set during baking so it doesn’t crumble when sliced, giving the lasagna a firm yet creamy texture.
Can I make cabbage lasagna ahead of time and how should I store it?
Yes. Assemble the lasagna up to the cheese topping, cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked dish and bake directly from frozen, adding about 10 minutes to the bake time.
What does the YouTube channel Josh & Momma specialize in?
The YouTube channel Josh & Momma focuses on family‑friendly home cooking, sharing approachable recipes, kitchen hacks, and candid kitchen moments that appeal to everyday home cooks.
How does the YouTube channel Josh & Momma's approach to American comfort food differ from other cooking channels?
Josh & Momma blends humor and real‑life family dynamics with step‑by‑step instructions, often improvising and adapting recipes on the fly, which creates a relatable, unscripted cooking experience unlike the polished, scripted formats of many other channels.
Last updated: August 28, 2026
