This cabbage lasagna is one of my favorite ways to enjoy a classic comfort meal with a high protein, low carb twist. Tender cabbage leaves replace traditional noodles, layered with a rich beef tomato sauce and a creamy ricotta and cottage cheese filling. It’s hearty, cozy, and incredibly satisfying while keeping things lighter.
If you’ve never used cabbage in place of pasta before, this recipe might surprise you. Once the leaves soften, they become delicate but sturdy enough to hold layers of sauce and cheese, creating a dish that feels just as comforting as traditional lasagna.
- Why I Love This Cabbage Lasagna
- Ingredients You’ll Need
- How To Make Cabbage Lasagna
- Prepare the Cabbage
- Make the Meat Sauce
- Prepare the Cheese Mixture
- Assemble the Lasagna
- Bake
- Tips for the Best Cabbage Lasagna
- Frequently Asked Questions
- Storage and Leftovers
- More Delicious Dinner Recipes
- High Protein Cabbage Lasagna
After my Cabbage Carbonara and the crispy Melting Cabbage Carbonara Wedges started going viral, I realized how many people were excited about creative ways to turn simple cabbage into something indulgent and comforting.
It’s the kind of meal that tastes like it took hours to make, yet it’s simple enough for a weeknight dinner. Plus, it’s naturally lower in carbs and gluten-free, while still delivering all the cheesy, saucy goodness you expect from a classic baked pasta dish.
Why I Love This Cabbage Lasagna
I originally started experimenting with cabbage as a pasta swap out of curiosity. I wanted something that still felt like a real comfort meal but with a lighter twist. What surprised me most was how well cabbage holds up when layered and baked. The leaves become tender but still structured enough to create those classic lasagna layers.
The result is a dish that feels just as satisfying as traditional lasagna: rich sauce, creamy cheese, and perfectly baked layers.
Here’s why this recipe quickly became a favorite in my kitchen:
It’s a satisfying low-carb alternative – Cabbage replaces pasta while still keeping the dish hearty and filling.
It’s budget-friendly – One large cabbage can feed multiple people, making this a very affordable comfort meal.
It’s great for meal prep – It reheats really well and the flavors get even better after a day in the fridge.
It still has that classic lasagna taste – Between the rich meat sauce and creamy cheese layers, you won’t feel like anything is missing.
Ingredients You’ll Need
For the Cabbage
- Green Cabbage – A large cabbage works best. The leaves become tender when boiled and act as the perfect pasta replacement for layering.
For the Meat Sauce
- Olive Oil – Used for both the cabbage and the sauce, this adds a bit of richness and helps everything cook evenly. You don’t need much, just enough to bring the flavors together.
- Onion – Provides a savory base and natural sweetness to the sauce.
- Garlic – Fresh garlic adds depth and a classic Italian flavor.
- Ground Beef – Use 80–85% lean ground beef for the best flavor and texture; ground turkey or chicken can be substituted for a lighter version.
- Crushed Tomatoes + Tomato Sauce – These form the base of the sauce. Crushed tomatoes add texture, while tomato sauce helps create that smooth, classic lasagna consistency.
- Italian Seasoning – A blend of herbs like oregano and thyme that gives the sauce classic Italian flavor.
- Dried Basil – Adds extra herbal aroma that complements the tomato sauce; fresh basil can also be stirred in at the end.
- Smoked Paprika & Red Pepper Flakes (optional) – These add a subtle warmth and depth. Not spicy, just enough to make the sauce more interesting.
- Salt and Black Pepper – Essential for balancing the sauce and bringing out the flavors.
For the Cheese Filling
- Ricotta Cheese – Whole milk ricotta gives the filling a creamy, classic lasagna texture.
- Cottage Cheese – Blended cottage cheese makes the filling smoother and adds protein; you can replace it entirely with ricotta if preferred.
- Egg – Helps bind the cheese mixture so the layers hold together after baking.
- Mozzarella Cheese – Low-moisture shredded mozzarella melts evenly and creates that classic stretchy cheese layer.
- Parmesan Cheese – Freshly grated Parmesan adds a salty, nutty depth of flavor.
How To Make Cabbage Lasagna
This recipe comes together in a few simple steps: softening the cabbage leaves, preparing the meat sauce, mixing the cheese filling, and layering everything before baking.
Prepare the Cabbage
Bring a large pot of salted water to a boil.
Add the cabbage halves and cook for 10 to 15 minutes. As the outer leaves soften and begin to separate, gently remove them using tongs.
Place the leaves on paper towels and pat them dry to remove excess moisture. Set aside while preparing the rest of the ingredients.
Tip: Removing the leaves gradually prevents them from tearing.
Make the Meat Sauce
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the ground beef and cook for 8 to 10 minutes, breaking it apart as it browns. Once fully cooked, drain any excess fat.
Stir in the crushed tomatoes, tomato sauce, Italian seasoning, basil, salt, and black pepper.
Let the sauce simmer for about 5 minutes until it thickens slightly and the flavors come together.
Prepare the Cheese Mixture
In a medium bowl, combine: ricotta cheese, blended cottage cheese and egg.
Mix until the filling is smooth and well combined.
Assemble the Lasagna
Preheat your oven to 200°C (400°F).
Spread a thin layer of meat sauce across the bottom of a 9×13 inch baking dish.
Add a layer of cabbage leaves over the sauce.
Spread a portion of the cheese mixture on top, followed by another layer of meat sauce.
Repeat the layers until all ingredients are used, finishing with a final layer of meat sauce.
Sprinkle the mozzarella and a little extra Parmesan over the top.
Bake
Bake the lasagna uncovered for 40 to 45 minutes, until the cheese is melted and the sauce is bubbling around the edges.
For a golden finish, broil for 2 to 3 minutes at the end.
Let the lasagna rest for 10 to 15 minutes before slicing. This helps the layers set and makes serving much easier.
Garnish with fresh basil if desired.
Tips for the Best Cabbage Lasagna
- Pat the cabbage leaves dry. Excess moisture can make the lasagna watery, so drying the leaves is important.
- Don’t skip the resting time. Allowing the lasagna to rest helps the layers firm up and makes slicing cleaner.
- Use a sturdy cabbage. Green cabbage works best because the leaves are strong enough to hold the layers without tearing.
Frequently Asked Questions
Does cabbage make the lasagna watery?
Not if you dry the leaves properly. After boiling the cabbage, pat the leaves dry before layering to remove excess moisture.
Can I make this ahead of time?
Yes. You can assemble the lasagna up to 24 hours in advance and keep it refrigerated before baking.
Can I use another meat?
Yes, ground turkey, chicken, or Italian sausage all work well in place of beef.
What cabbage works best?
Green cabbage is best because the leaves are sturdy enough to mimic lasagna sheets.
Can I freeze this lasagna?
Yes, this lasagna freezes well. You can freeze it either before baking or after it has been cooked. Wrap the dish tightly with plastic wrap and foil, or store portions in airtight containers, and freeze for up to 2 months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven until hot and bubbly.
Storage and Leftovers
Refrigerator: If you have leftovers, let the lasagna cool completely first. Then store it in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so it often tastes even better the next day.
Reheating: You can reheat individual portions in the microwave for a few minutes until warmed through. If you’re reheating a larger portion, cover it with foil and warm it in the oven at about 180°C / 350°F until hot. This helps keep the cheese melty and the layers from drying out.
More Delicious Dinner Recipes
High Protein Cabbage Lasagna
Description
Ingredients
For the Meat Sauce
- 2 tbsp olive oil
- 1 onion medium, chopped
- 2-3 cloves garlic minced
- 1 lb ground beef
- 1 can crushed tomatoes
- 3 tsp dried Italian seasoning
- 1 tsp dried basil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
For the Cheese Filling
- 1 cup ricotta cheese
- 1 cup cottage cheese blended until smooth
- 1 large egg
- 1 ½ cups mozzarella shredded, divided
- 1/2 cup Parmesan cheese grated
Instructions
Prepare the Cabbage
- Bring a large pot of salted water to a boil. Add the cabbage halves and cook for 10 to 15 minutes. As the leaves soften and begin to detach, carefully remove them with tongs.
- Place the leaves on paper towels and pat dry to remove excess moisture. Set aside.
Make the Meat Sauce
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook for 8-10 minutes until browned and no longer pink. Drain excess fat.
- Stir in the crushed tomatoes, tomato sauce, Italian seasoning, basil, salt, and pepper. Simmer on low for 5 minutes until slightly thickened.
Prepare the Cheese Mixture
- In a bowl, combine the ricotta, blended cottage cheese, and one egg. Mix until smooth and well combined.
Assemble
- Preheat oven to 200°C (400°F).
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
- Layer cabbage leaves over the sauce. Spread some cheese filling on top, followed by more meat sauce.
- Repeat layers until ingredients are used, finishing with meat sauce. Sprinkle with mozzarella and parmesan cheese on top.
Bake
- Bake uncovered for 40 to 45 minutes, until bubbly. Broil for 2 to 3 minutes at the end to lightly brown the cheese.
- Let rest for 10 to 15 minutes before slicing. Garnish with fresh basil if desired.
Notes
Want to tweak it?
If your goal is:- Higher protein: increase beef or cottage cheese, reduce mozzarella.
- Lower fat: use lean beef + reduce olive oil
- Lower carbs: slightly reduce onion/tomato or portion size
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.