Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cabbage Lasagna with Meat Sauce and Ricotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 61 reviews

This Cabbage Lasagna recipe is a delicious and low-carb twist on traditional lasagna, replacing pasta sheets with tender boiled cabbage leaves. Layers of savory ground beef meat sauce, creamy ricotta filling, and plenty of mozzarella and parmesan cheese create a comforting, hearty dish perfect for family dinners or meal prep. Slow-simmered tomato sauce infused with garlic, herbs, and beef bouillon enhances the rich flavors, while baking creates a golden, bubbly cheese topping. Easy to assemble and packed with balanced nutrients, this recipe serves 8 and takes about 1 hour and 30 minutes from start to finish.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Cabbage

  • 1 whole cabbage (cored and boiled until leaves are soft)

Meat Sauce

  • 1 tbsp olive oil
  • 1 onion (finely chopped)
  • 1 carrot (finely diced)
  • 4 cloves garlic (minced)
  • 34 oz ground beef
  • 24 oz passata
  • 3 tbsp tomato paste (heaped)
  • 2 beef bouillon cubes (crushed)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp sugar
  • Salt (to taste)
  • Black pepper (to taste)

Ricotta Filling

  • ¾ cup fresh ricotta
  • 1 large egg
  • ⅓ cup parmesan (grated)
  • 4 basil leaves (chopped)
  • Pinch of salt

Cheeses

  • 2 cups light grated mozzarella (generous amount)
  • Parmesan (to taste, for topping)
  • Extra cheese (to cover the top)

Instructions

  1. Prepare The Cabbage: Core the cabbage and boil it in a large pot of salted water for 15–20 minutes, or until the leaves are soft and flexible enough to bend without tearing. Drain and let cool slightly, then carefully peel off the leaves and pat them dry with paper towels.
  2. Make The Meat Sauce: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and diced carrot, cooking for about 8 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Add ground beef, breaking it up with a spoon. Cook until browned and fully cooked through. Stir in passata, tomato paste, crushed beef bouillon cubes, dried oregano, dried basil, and sugar. Season with salt and pepper to taste. Cover and simmer for 20–30 minutes, stirring occasionally, until the sauce thickens slightly.
  3. Make The Ricotta Filling: In a bowl, mix fresh ricotta, egg, grated parmesan, chopped basil leaves, and a pinch of salt until combined.
  4. Assemble: Spread a thin layer of meat sauce over the bottom of a baking dish. Place a layer of cabbage leaves over the sauce, overlapping slightly to cover the dish bottom. Spread some ricotta mixture evenly over the cabbage leaves. Sprinkle a generous layer of mozzarella over the ricotta. Spoon more meat sauce gently over the mozzarella and smooth it out. Repeat layering with cabbage, ricotta mixture, mozzarella, and meat sauce until all ingredients are used.
  5. Bake: Finish with a layer of mozzarella and parmesan cheese on top. Bake uncovered in a preheated oven at 375°F (190°C) for 30 minutes, until bubbling around the edges and golden brown on top. Let the lasagna rest for 10–15 minutes before slicing and serving.

Notes

  • Boil the cabbage leaves gently to prevent tearing and keep them pliable for layering.
  • Using beef bouillon cubes intensifies the flavor of the meat sauce, but adjust salt accordingly.
  • The ricotta mixture adds creaminess and helps bind the layers together.
  • For a vegetarian version, substitute ground beef with lentils or mushrooms, and use vegetable bouillon.
  • Letting the lasagna rest after baking helps it set and makes slicing easier.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Carb

Find it online: https://allyumcooks.com/cabbage-lasagna-with-meat-sauce-and-ricotta-recipe/