Cabbage Lasagna in the Ninja Foodi-Low Carb

Ingredients

• 1 head Green Cabbage (large, about 3 lb, core removed and leaves separated)
• 2 cup Water (for steaming the cabbage in the first pressure‑cook)
• 15 oz Ricotta Cheese (full‑fat, for keto‑friendly filling)
• 1 large Egg (helps bind the ricotta mixture)
• 1 tbsp Fresh Parsley (chopped, optional for flavor)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Italian Seasoning (dried blend)
• 0.75 cup Mozzarella Cheese (shredded, mixed into ricotta filling)
• 0.5 lb Ground Sausage (spicy Italian sausage, casings removed)
• 0.5 lb Ground Beef (80 % lean)
• 0.5 cup Onion (finely chopped, about ½ medium onion)
• 1 clove Garlic (minced)
• 24 oz Tomato Sauce (your favorite marinara or seasoned tomato sauce)
• 2 cup Baby Spinach (fresh, roughly chopped)
• 1 cup Mozzarella Cheese (shredded, for topping before broiling)

Instructions

1. Prepare the Cabbage

   Remove the core, cut off the thick stem, and separate the outer leaves. Trim the base of each leaf so they lay flat. Use a very sharp knife and keep your fingers clear of the blade.

   Time: PT5M

2. First Pressure Cook the Cabbage

   Place the cabbage leaves in the Ninja Foodi (no trivet), add 2 cups water, seal the pressure lid, set to high pressure for 7 minutes, then perform a quick manual release.

   Time: PT10M

3. Cool the Cabbage Leaves

   Open the lid away from you, remove the cabbage leaves with tongs or gloves, and let them cool on a clean surface.

   Time: PT5M

4. Make the Ricotta‑Spinach Filling

   In a mixing bowl combine ricotta, egg, chopped parsley, grated Parmesan, salt, pepper, Italian seasoning, and shredded mozzarella. Stir until smooth. Set aside.

   Time: PT5M

5. Prepare the Spinach

   Rinse two handfuls of baby spinach, pat dry, and roughly chop. Let cool before adding to the ricotta mixture.

   Time: PT3M

6. Brown the Meat

   Select the Sauté function on high, add ground sausage and ground beef directly to the pot (no oil needed). Break up with a spatula, season with a pinch of salt and pepper, add the chopped onion, and cook until the meat is browned and the onion is translucent. Add minced garlic and cook 1 minute more.

   Time: PT10M

7. Add Tomato Sauce

   Pour the 24‑oz jar of tomato sauce into the browned meat, stir, and let simmer for 5 minutes.

   Time: PT5M

8. Combine Spinach with Ricotta

   Fold the chopped spinach into the ricotta mixture until evenly distributed.

   Time: PT2M

9. Assemble the Lasagna

   In a 7‑inch springform pan, layer cabbage leaves to cover the bottom (like lasagna noodles). Spoon a thin layer of meat sauce over the leaves, then spread a layer of the ricotta‑spinach mixture. Repeat the layers, ending with a final cabbage layer and a generous topping of shredded mozzarella.

   Time: PT12M

10. Second Pressure Cook the Assembled Lasagna

    Place the springform pan on a rack inside the Ninja Foodi, add 1½ cups water to the pot, seal the lid, set to high pressure for 25 minutes, then allow a natural pressure release for 15 minutes before performing a quick release.

    Time: PT40M

11. Broil the Top

    Remove the pan, discard any remaining water, uncover, sprinkle additional mozzarella on top, replace the pressure lid, switch to the Broil function, and cook for 8 minutes until the cheese is golden and bubbly.

    Time: PT8M

12. Rest and Serve

    Allow the lasagna to rest for 20‑30 minutes before removing the springform ring and slicing. This helps the layers set.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Green Cabbage: Savoy cabbage, Napa cabbage
• Instead of Ricotta Cheese: Cottage cheese (well drained)
• Instead of Egg: Egg white
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Low‑moisture mozzarella
• Instead of Ground Sausage: Ground pork
• Instead of Ground Beef: Ground turkey
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Tomato Sauce: Crushed tomatoes with herbs
• Instead of Baby Spinach: Frozen spinach, thawed and drained

Equipment Needed

• Ninja Foodi 6.5‑Quart Pressure Cooker
• Sharp Chef's Knife
• Cutting Board
• Mixing Bowl
• Spatula or Wooden Spoon
• 7‑Inch Springform Pan
• Oven‑Safe Rack or Baking Rack (optional)
• Aluminum Foil (optional) (optional)
• Kitchen Towels or Heat‑Resistant Gloves
• Ladle (optional)

Critical Steps — Do Not Skip

• Prepare the cabbage correctly to act as noodles
• First pressure cooking of cabbage must be timed to stay firm
• Brown the meat thoroughly for flavor
• Assemble layers in the correct order
• Second pressure cooking with natural release ensures proper set
• Broiling creates a golden cheese crust

Chef Tips from the Video

• Pat the cooked cabbage leaves with paper towels to remove excess moisture before layering.
• Use low‑moisture mozzarella for a better melt and less water release.
• If you prefer a spicier meat sauce, add a pinch of red‑pepper flakes when sautéing the meat.
• Line the bottom of the springform pan with parchment paper to prevent sticking.

Troubleshooting

Storage

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

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pressure‑cook the cabbage leaves a day ahead and store them in the fridge; they will keep their shape.
• Prepare the ricotta‑spinach filling and meat sauce up to 24 hours in advance; refrigerate separately.
• Assemble the lasagna without the final mozzarella topping, cover tightly, and refrigerate; add topping and broil just before serving.

Frequently Asked Questions