My Low Carb Cabbage Lasagna That Helped Me Lose 100lbs

Ingredients

• 1 head Green Cabbage (Large, outer leaves removed, core trimmed, leaves separated into whole sheets)
• 1 lb Ground Beef (80% lean, preferably grass‑fed)
• 2 cup Low‑Sugar Marinara Sauce (No added sugar, store‑bought or homemade)
• 2 tbsp Tomato Paste (Adds richness to the sauce)
• 1 medium Onion (Finely diced)
• 2 tbsp Olive Oil (For sautéing onion)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Chili Flakes (Optional for a little heat)
• to taste Salt
• to taste Black Pepper
• 16 oz Ricotta Cheese (Full‑fat, plain)
• 2 Eggs (Large, lightly beaten)
• 1 tsp Italian Seasoning
• 2 cup Mozzarella Cheese (Shredded, low‑moisture)
• 1/2 cup Parmesan Cheese (Finely grated)
• 1/4 cup Fresh Basil (Chopped, for garnish)

Instructions

1. Prepare Cabbage Leaves

   Remove the core of the cabbage, then slice the head into large leaf sheets, keeping the leaves attached as much as possible so they stay together like blankets.

   Time: PT5M

2. Blanch Cabbage Sheets

   Bring a large pot of water to a rolling boil. Working in batches, submerge the cabbage leaves for 2–3 minutes until they are just tender but still hold their shape. Remove with tongs and set aside on a clean kitchen towel.

   Time: PT6M

3. Make the Meat Sauce

   Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (≈5 min). Add ground beef, breaking it up, and cook until browned. Stir in onion powder, garlic powder, chili flakes, salt, and pepper. Mix in tomato paste, then pour in the low‑sugar marinara. Simmer for 2 minutes until the sauce thickens.

   Time: PT15M

4. Prepare Ricotta Mixture

   In a mixing bowl, combine ricotta cheese, beaten eggs, garlic powder, Italian seasoning, a pinch of salt and pepper. Mix until smooth.

   Time: PT5M

5. Assemble the Lasagna

   Preheat the oven to 400°F. In a 9×13‑inch baking dish, start with a layer of cabbage leaves covering the bottom. Spoon a layer of meat sauce over the leaves, then spread a layer of the ricotta mixture, sprinkle mozzarella and a little parmesan. Repeat layers (cabbage → sauce → ricotta → cheeses) until all components are used, finishing with a generous topping of mozzarella and a sprinkle of parmesan.

   Time: PT10M

6. Bake

   Place the assembled lasagna in the preheated oven and bake for 30 minutes, or until the cheese on top is golden‑brown and bubbling.

   Time: PT30M

   Temperature: 400°F

7. Finish and Serve

   Garnish with chopped fresh basil, slice into portions, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

28 g

Carbohydrates

9 g

Fat

18 g

Fiber

4 g