Low-Carb Cabbage Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
• STEP 3.Add the onion, garlic, and Italian seasoning to the skillet. Cook until the onion is softened.
• STEP 4.Stir in the tomato sauce and simmer for 10 minutes.
• STEP 5.In a separate pot, blanch the cabbage leaves in boiling water for 2-3 minutes. Drain and set aside.
• STEP 6.In a baking dish, spread a layer of the meat sauce. Top with a layer of cabbage leaves.
• STEP 7.Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce on top.
• STEP 8.Cover the dish with foil and bake for 30 minutes.
• STEP 9.Remove the foil and sprinkle the shredded cheese on top. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 10.Let the lasagna cool for a few minutes before serving. Enjoy!

Cooking Tips

• You can use any ground meat of your choice, such as beef, turkey, or chicken.
• Feel free to add vegetables like mushrooms, bell peppers, or spinach to the meat sauce for extra flavor and nutrition.
• If you prefer a vegetarian version, you can substitute the ground meat with plant-based protein alternatives like tofu or tempeh.
• To make the lasagna ahead of time, assemble the layers and refrigerate until ready to bake. Increase the baking time by 10-15 minutes if baking from cold.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the low-carb cabbage lasagna hot, garnished with fresh basil or parsley.
• Pair it with a side salad or steamed vegetables for a complete meal.
• This lasagna also freezes well. After baking, let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.