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

Ingredient Substitutions

• Instead of Green Cabbage: Savoy cabbage, Collard greens (use larger leaves)
• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Low‑Sugar Marinara Sauce: Sugar‑free tomato sauce, Crushed tomatoes with herbs
• Instead of Tomato Paste: Sun‑dried tomato puree
• Instead of Onion: Shallot, Leek
• Instead of Olive Oil: Avocado oil, Ghee
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Chili Flakes: Cayenne pepper (pinch)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Ricotta Cheese: Cottage cheese (drained), Mascarpone (for richer texture)
• Instead of Eggs: Egg replacer (1 tbsp each), Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Italian Seasoning: Dried oregano + dried basil (½ tsp each)
• Instead of Mozzarella Cheese: Provolone, Low‑fat mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Basil: Fresh parsley

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Skillet
• Mixing Bowl
• Wooden Spoon
• Baking Dish
• Oven

Critical Steps — Do Not Skip

• Blanch cabbage leaves just until tender (2‑3 min) to retain structure.
• Cook meat sauce fully and season well before assembling.
• Mix ricotta with eggs to create a binding layer.
• Layer ingredients evenly and finish with mozzarella for a golden crust.
• Bake at 400°F for 30 min and let rest before cutting.

Chef Tips from the Video

• Trim the thick vein on each cabbage leaf before blanching for a smoother texture.
• Use a kitchen towel to roll the blanched leaves into a tight roll; this makes layering faster.
• For extra flavor, add a splash of red wine to the meat sauce while it simmers.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze individual portions wrapped tightly for up to 2 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Assemble the lasagna up to the baking step, cover tightly, and freeze. Bake from frozen, adding 10‑15 minutes to the bake time.
• The ricotta‑egg mixture can be prepared a day ahead and kept refrigerated.

Frequently Asked Questions