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A crowd pleasing low carb cabbage lasagna recipe that can be made ahead. They’ll never miss the pasta noodles in this healthier version.
As I was prepping for the holidays, I realized that I had let my membership to the BJ’s Wholesale Club run out a couple months ago. So, I started looking for the best deal on a new membership.
Luckily, I stumbled upon a special 3 month free membership offer. What perfect timing! Now I can go there for some holiday shopping and stock up on food to feed those holiday visitors.
After grabbing my free BJ’s membership, I picked up some ingredients to test out a low carb cabbage lasagna recipe. I found everything I needed. And, the sizes were perfect for a crowd-sized version of the dish.
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The holiday potluck for work is in a couple of weeks and I wanted to test out a new low carb recipe to try. I thought a huge pan of lasagna made with cabbage noodles would be perfect.
My youngest daughter came with me on the shopping trip to BJs. She always enjoys shopping there.
We usually grab one of the car baskets for kids. But, there weren’t any available at the front of the store.
Since she was such a good sport about sitting in the regular basket, I told her we could look at the clothes. She found a great deal on two new Paw Patrol jammies!
We did take a peek by the toy aisle to get some ideas for Santa. Then, we headed over to get the ingredients for the low carb cabbage lasagna recipe.
As always, BJ’s carries the best brands. Typically, the products come in larger sizes than regular grocery stores to save money.
I thought the five pound package of hamburger meat would be too much for the cabbage lasagna recipe. So, I opted for the smaller two pound meatloaf ground meat mix they had.
I also found a terrific jar of low carb marinara sauce. The brand is Rao’s and there’s only 4 grams of total carbs listed for each 1/2 cup serving.
All the cheese came super-sized which convinced me to up the cheesiness in the lasagna. And, after tasting the finished product, I don’t regret it!
To make this extra large pan of cabbage lasagna, you’ll need to first pull the leaves off the head. Then, they need to be boiled until soft.
While the cabbage was cooking, I went ahead and browned the meat and then added the marinara sauce. I also had time to blend up the ricotta cheese mixture.
Although you can save some time buying sliced or pre-shredded cheese, I like the taste of fresh mozzarella. You could shred it fresh or cut it in slices. I chose the latter.
The great thing about lasagna is that you can get the casserole layered into the pan a couple days before. Or, you can freeze the uncooked casserole longer term.
A large 11×15-inch pan isn’t likely to fit in most freezers. So, if you want to make this recipe ahead, you might want to separate it into two 9×13-inch baking pans.
I ended up baking the dish and freezing the leftovers. This makes this dish very versatile. You can make it as freezer meals or as a large pre-made dish for company.
The nice thing is that you are going to save money by buying the ingredients in bulk at BJ’s Wholesale Club. I love going there to stock up which also cuts down on my shopping time.
Don’t have a membership? No worries! You can click here to get a FREE 3 Month Membership at BJ’s!
Our local BJ’s Wholesale Club also sells gas. And, the store is between work and home. It’s really convenient and the price of gas is always cheaper than other gas stations in the area.
And, I find they have a great selection of gifts for the holidays. I’ve also found great clothing deals for the kids like those Paw Patrol pajamas.
Do you have a BJ’s membership? If not, check out this offer for a FREE 3 month membership, you have nothing to lose!
Low Carb Cabbage Lasagna Recipe
Cabbage Lasagna - Low Carb and Gluten Free
Ingredients
- 1 head cabbage
- 3 lbs ricotta cheese
- 1 1/2 cups parmesan cheese grated
- 1/4 cup dried parsley optional
- 3 large eggs
- 2 pounds ground meat browned
- 40 ounces marinara sauce with no sugar added
- 32 ounces fresh mozzarella cheese sliced or shredded
- 1/4 cup parmesan grated (optional)
Instructions
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Carefully remove leaves from cabbage head.
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Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with towel.
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Mix ricotta and parmesan cheese with eggs and parsley (if using). Set aside.
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Stir marinara sauce into browned meat.
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Spread about 3/4 cup sauce onto bottom of 11x15-inch baking pan.
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Place a layer of cooked cabbage leaves over sauce.
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Spread half ricotta cheese mixture over cabbage leaves.
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Top cheese mixture with half the remaining sauce.
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Cover sauce with half the mozzarella cheese.
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Repeat layers.
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Top off with additional parmesan cheese if desired.
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Bake 350F for about 25 minute
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Robin says
This sounds delicious! Think it would work in a crock pot?
Lisa says
It should, but I’ve never tried it.
Jenn says
If you don’t want to parboil the cabbage (pee-yew!!), you can just put the cabbage in the freezer, which softens the leaves. That’s what we do when making cabbage rolls. Do you need to parboil in order to have fully cooked cabbage in the finished product?
Lisa says
I’m thinking the freezer method works just as well. You just want to make sure the leaves are softened.
MARYJO REEVES says
WOW, THIS LOOKS AND SOUNDS DELICIOUS!! I AM ALWAYS LOOKING FOR RECIPES TO SHARE ON MY TIMELINE, AND OF COURSE I ALWAYS GIVE THE CREDIT TO THE PERSON WHO POSTS IT!!… THANK YOU SO MUCH FOR THIS WONDERFUL LOOKING RECIPE, CAN’T WAIT TO TRY IT!!…. <3 MARYJO
Lisa says
I don’t mind the share as long as the recipe is not posted in it’s entirety.
Nikki says
You say this is low carb but it’s 9 carbs per 1 gram of food am I correct? That seems like a whole lot considering most will eat about 5 or 6 grams. I’m wondering if I’m reading this wrong. It does look delicious tho!!
Lisa says
That was a mistake and I have corrected it. The serving size wasn’t entered so the software automatically put in 1g for some reason.
Deidera says
Hi, Lisa. I was wondering what software you have that labels the nutritional info from a recipe?
Lisa says
WP Recipe Maker is the software I use for the recipes.
Cheryl says
Phenomenal!! Thank you for the recipe. Thank you for ALL of your recipes. Yours is my ‘go to’ low carb recipe website.
Lisa says
Thanks Cheryl! I really enjoyed this one too.
Miriam Jackson says
I made this tonight.. yummy… but it was quite liquidy.. mine did not plate as lovely as your photos… any thoughts?… i dried the parboiled cabbage leaves as you stated.. i even had extra meat too.. unsure where all the liquid is from
Lisa says
I actually let my cabbage sit for a while in the colander before drying each piece in a clean kitchen towel. Other than the cabbage, I’m not sure where it would come from. Could it have been from the sauce? Mine wasn’t liquid at all, but I did dry each piece of cabbage well in the towel.
AJ says
Will this recipe turn out if it is halved? Our household only has 2 people so this recipe seems a bit too large. Sounds delicious though!!
Lisa says
You can certainly half it and bake in a 9×13. Or, you can divide and freeze half for later.
Trina says
Hi, I’m sure that you’re an amazing cook, but I was wondering how it tasted being cabbage vs zuchini(sp?)
Lisa says
I like it better than the zucchini version. Cabbage has very little taste in this.
Sean says
Hi I follow you on twitter- Looks great and will try this!
A question for you… my mother in laws maiden name was MarcAurele, we are in UK but I know she has relatives in US (Vermont and Connecticut).
You look so similar to her when she was younger. You may be related!
Lisa says
She could be related to my husband! There are a lot of MarcAurele families here in Connecticut. I believe it’s a French Canadian name.
Michael says
Hi
Love your site. What would be a good replacement for the red sauce to a white sauce? Any ideas that you have tested?
Lisa says
It might be a lot of dairy, but I make my white sauce with heavy cream.