Low-Carb Cabbage Lasagna Recipe

Recipe By Slurrp

This low-carb cabbage lasagna is a healthy twist on the classic Italian dish. Instead of using pasta, thinly sliced cabbage leaves are used as the layers, making it a great option for those following a low-carb or gluten-free diet. The cabbage adds a delicious crunch and the layers of tomato sauce, ground meat, and cheese create a flavorful and satisfying meal. It's a perfect dish for a cozy dinner or meal prep for the week.

4.1
18 Rating -
Rate
Non Vegdiet
1hr total
40minsPrep
20minsCook
1hr total
40m.Prep
20m.Cook
Low-Carb Cabbage Lasagna
plan
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ingredients serve

Ingredients for Low-Carb Cabbage Lasagna Recipe

  • 0.13 Head Of Cabbage
  • 0.13 pound Ground Meat
  • 0.13 Onion, Diced
  • 1/4 cloves Cloves Of Garlic, Minced
  • 0.13 teaspoon Italian Seasoning
  • 1/4 cup Tomato Sauce
  • 0.13 cup Shredded Cheese
  • 0.13 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
442
calories per serving
24 g Fat40 g Protein16 g Carbs3 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    40g
  • Carbs
    16g
  • Fiber
    3g

MacroNutrients

  • Carbs
    16g
  • Protein
    40g
  • Fiber
    3g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    365mg
  • Iron
    5mg
  • Vitamin A
    1042mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    84mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    33mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    < 1mg
  • Phosphorus
    520mg
  • Selenium
    33mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp