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 as I’m always looking for ways to save money on groceries.
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.
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.
You can also pick up a bag of spaghetti squash at BJs if you’d rather make a smaller pan of lasagna. I’ve got a terrific recipe for a spaghetti squash lasagna here.
Low Carb Cabbage Lasagna Recipe
Cabbage Lasagna – Low Carb and Gluten Free
- 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)
- Carefully remove leaves from cabbage head.
- Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with towel.
- Mix ricotta and parmesan cheese with eggs and parsley (if using). Set aside.
- Stir marinara sauce into browned meat.
- Spread about 3/4 cup sauce onto bottom of 11×15-inch baking pan.
- Place a layer of cooked cabbage leaves over sauce.
- Spread half ricotta cheese mixture over cabbage leaves.
- Top cheese mixture with half the remaining sauce.
- Cover sauce with half the mozzarella cheese.
- Repeat layers.
- Top off with additional parmesan cheese if desired.
- Bake 350F for about 25 minute
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Note on Nutritional Information
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