Low Carb Cabbage Lasagna 🥬🍝 Roasted cabbage leaves instead of noodles.

Ingredients

• 1 head Green Cabbage (medium, about 8‑10 large leaves, core removed)
• 2 tablespoons Olive Oil (extra‑virgin, for brushing leaves)
• 0.5 teaspoon Salt (kosher or sea salt)
• 0.5 cup Ricotta Cheese (full‑fat for best flavor)
• 1 large egg Large Egg (room temperature)
• 0.33 cup Parmesan Cheese (freshly shredded)
• 1 teaspoon Italian Seasoning (dried blend)
• 0.5 teaspoon Garlic Powder (ground)
• 1 pound Ground Bison (lean, high‑protein; can substitute ground beef)
• 9 ounce Rayo's Roasted Garlic Sauce (zero added sugar, about 3/4 of a 12‑oz jar)
• 8 ounce Fresh Mozzarella (sliced or torn into pieces; can use shredded mozzarella)
• 2 tablespoons Parmesan Cheese (freshly shredded for topping)

Instructions

1. Prepare Cabbage Leaves

   Remove the core of the cabbage and carefully separate 8‑10 large outer leaves. Rinse each leaf under cold water and pat dry with a kitchen towel.

   Time: PT10M

2. Roast Cabbage Leaves

   Preheat the oven to 400°F. Lay the cabbage leaves in a single layer on a baking sheet, brush lightly with olive oil, and sprinkle with salt. Roast for about 15 minutes until the edges are slightly crisp but still pliable.

   Time: PT15M

   Temperature: 400°F

3. Make Ricotta Mixture

   In a mixing bowl combine the ricotta, egg, shredded Parmesan, Italian seasoning, and garlic powder. Fold gently until the mixture is smooth and homogeneous.

   Time: PT5M

4. Cook Meat Sauce

   Heat a large skillet over medium‑high heat. Add the ground bison, breaking it up with a spatula, and brown until no pink remains (about 8 minutes). Drain excess fat if desired, then stir in 9 oz of Rayo's roasted garlic sauce. Simmer for 5 minutes to meld flavors.

   Time: PT13M

5. Assemble the Lasagna

   Lightly coat the bottom of the Ninja Crispy basket (or air‑fryer pan) with a thin layer of meat sauce. Layer roasted cabbage leaves, spread a portion of the ricotta mixture, add a handful of fresh mozzarella, then spoon over meat sauce. Repeat the layers, ending with a final layer of sauce, mozzarella, and the shredded Parmesan topping.

   Time: PT10M

6. Cook the Lasagna

   Set the Ninja Crispy to 350°F and cook the assembled lasagna for 20 minutes, or until the cheese is bubbly and golden. If the top browns too quickly, cover loosely with foil for the last 5 minutes.

   Time: PT20M

   Temperature: 350°F

7. Rest and Serve

   Remove the lasagna from the air fryer and let it rest for 5 minutes before slicing. This helps the layers set and makes serving easier.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

3g