High Protein Cabbage Lasagna
This Cabbage Lasagna quickly became one of my favorite ways to enjoy a classic comfort meal without the pasta. Tender cabbage leaves replace traditional lasagna noodles, layered with a rich beef tomato sauce and a creamy ricotta filling that melts perfectly in the oven. The result is hearty, cozy, and incredibly satisfying.
Servings: 8 servings
Calories: 421kcal
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 9x13-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
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 16g | Protein: 26g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1057mg | Potassium: 623mg | Fiber: 4g | Sugar: 8g | Vitamin A: 631IU | Vitamin C: 48mg | Calcium: 362mg | Iron: 3mg | Net Carbs: 12g