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