Low-Carb Cabbage Layered Lasagna

Name: Low-Carb Cabbage Layered Lasagna
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: Italian, American
Ingredients: 1 whole Cooking Spray; 16 oz Crushed Tomatoes; 1 tbsp Dried Basil; 1 tsp Dried Oregano; 1 tbsp Dried Parsley; 0.5 tsp Dried Thyme; 0.5 cup Grated Parmesan Cheese; 1 whole Green Cabbage; 1 lb Ground Beef; 0.25 tsp Ground Nutmeg; 24 oz Low-Fat Cottage Cheese; 1 tbsp Minced Garlic; 2 cups Part-Skim Mozzarella Cheese; 1 tsp Salt; 0.5 cup Shredded Carrots; 4 oz Sliced Mushrooms; 1 tsp Sugar; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Low-Carb Gluten-Free Halal 🕌Comfort-Food Anabolic Diet

Low-Carb Cabbage Layered Lasagna trades pasta sheets for tender cabbage leaves, letting the rich beef-tomato sauce and creamy cheeses shine through in each hearty bite. Hints of basil, thyme, and nutmeg add warmth, while mozzarella and Parmesan create a bubbly, golden top. It’s a comforting bake ideal for family dinners or make-ahead meal prep when you want classic lasagna flavor with a lighter twist.

Prep1 hr
Cook1 hr 30 mins
Serves12
DifficultyMedium

1

Heat a large skillet over medium-high heat. Cook and stir the ground beef, onion, and garlic in the hot skillet until the meat is browned and crumbly, 5 to 7 minutes. Drain and discard the grease. Add the carrots and mushrooms. Add the tomatoes and break them up with a fork. Add the basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce the heat and simmer the meat sauce for 30 minutes.
2

Meanwhile, bring a large pot of water to a boil. Submerge the cabbage in the boiling water and carefully separate the leaves. Cook until the leaves are limp, about 3 minutes. Drain.
3

Combine the cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl, then set aside.
4

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and lay a layer of cooked cabbage leaves flat on the bottom.
5

Reserve 1/4 cup of the meat sauce. Layer 1/2 of the remaining sauce over the cabbage leaves in the baking pan. Layer 1/2 of the cottage cheese mixture, followed by 1/2 of the mozzarella cheese. Add a second layer of cabbage leaves, then the remaining 1/2 of the meat sauce, the remaining cottage cheese mixture, and the remaining mozzarella cheese. Sprinkle the reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
6

Bake in the preheated oven for 45 minutes. Remove from the oven and let it sit for 15 minutes before slicing.