Cabbage lasagna recipe low carb gluten free

Cabbage Lasagna - Low Carb and Gluten Free

Course: Main Course
Cuisine: Italian
Keyword: cabbage, low carb lasagna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 20 people
Calories: 451kcal
Author: Lisa | Low Carb Yum
A crowd pleasing low carb lasagna recipe that can be made ahead. They'll never miss the pasta noodles in this healthier version.
Print Recipe


  • 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 11x15-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



After boiling the cabbage leaves, they should be soft and tender.


Serving: 379g | Calories: 451kcal | Carbohydrates: 9g | Protein: 27g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 131mg | Sodium: 511mg | Fiber: 1g | Sugar: 3g


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.