Cabbage Lasagna

Total Time
Prep: 35 min. Bake: 15 min.

Updated on Mar. 06, 2025

You won't miss the noodles in this incredibly tasty cabbage lasagna recipe.

Now Trending

Cabbage lasagna is similar to a classic lasagna simply because it is delicious and nourishing. The difference is that tender, just-cooked shredded cabbage is stacked with spiced beef, tomato sauce and cheese instead of noodles. Otherwise, the process is essentially the same. Cook the ground meat in a skillet, simmer the tomato sauce and assemble the lasagna in layers in a pan before sticking it in the oven. It’s a low-carb and still delicious version of traditional lasagna. 

Ingredients for Cabbage Lasagna

A bowl of shredded cabbage is surrounded by bowls of diced green peppers, chopped onions, diced tomatoes, grated cheese, and seasonings on a light-colored countertop.Jonathan Melendez for Taste Recipes

  • Coarsely shredded cabbage: To save time, use pre-shredded cabbage.
  • Lean ground beef: Using lean ground beef ensures that the final product isn’t too greasy.
  • Vegetables: We use green pepper and onion in this recipe, but you can substitute your favorite veggie if you’d prefer.
  • Tomatoes: A combination of diced tomatoes, tomato sauce and tomato paste provides the ideal texture for tomato sauce (thick and not too watery).
  • Seasonings: Basil or thyme will work in place of the dried oregano if that’s what you have on hand; the garlic powder, salt and pepper are non-negotiable. Add a pinch of red pepper flakes if you want more spice.
  • Part-skim mozzarella cheese: Thinly slice fresh mozzarella for added flavor.

Directions

Step 1: Steam the cabbage

Place the cabbage in a steamer basket, then place the basket in a large saucepan over an inch of water. Bring the water to a boil, and cover and steam the cabbage for six to eight minutes or until tender. Drain and set aside.

Step 2: Saute the other ingredients

A red pot filled with chunky meat sauce, including visible pieces of tomatoes and green peppers, is placed on a speckled countertop. Surrounding the pot are empty bowls and a dish of shredded cheese.Jonathan Melendez for Taste Recipes

In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until the meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

Editor’s Tip: Reduce the tomatoes until the mixture is thickened so you don’t get a runny sauce.

Step 3: Assemble the lasagna

A casserole dish filled with lasagna is topped with grated cheese. Surrounding the dish are empty bowls, a bowl of grated cheese, some tomato sauce, and seasonings on a light countertop.Jonathan Melendez for Taste Recipes

Place half the cabbage in an 11×7-inch baking dish coated with cooking spray and top with half the beef mixture. Repeat these layers (the dish will be full). Sprinkle with cheese.

Step 4: Bake the lasagna with cabbage

Bake the dish uncovered at 350°F for 15 to 20 minutes or until heated through.

A serving of lasagna on a scalloped white plate with a fork beside it. The plate is set on a red and white striped cloth. A dish in the background contains the remaining lasagna. Two small bowls hold salt and pepper.Jonathan Melendez for Taste Recipes

Cabbage Lasagna Variations

  • Make it creamy: Combine whole-milk ricotta, a bit of goat cheese, egg, fresh basil, salt and pepper in a food processor or blender. Then spread this creamy filling in large dollops atop the beef mixture.
  • Add mushrooms: Roasted mushrooms make a wonderful addition to this recipe (the key word here being roasted since you don’t want the lasagna to become watery). Add them to the tomato sauce just before assembling the lasagna.

How to Store Cabbage Lasagna

Store your cabbage lasagna in a tightly covered container in the fridge. It will stay good for at least three to four days.

Can you freeze cabbage lasagna?

Yes, you can freeze cabbage lasagna. Place the lasagna in tightly sealed, freezer-safe containers. When you’re ready to use it, remove it from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45 to 50 minutes. Uncover the dish and bake for 15 to 20 minutes longer or until heated through.

Cabbage Lasagna Tips

Two plates with slices of lasagna sit on a white wooden table, next to a baking dish containing more lasagna. A fork rests on one plate, and small bowls of salt and pepper are nearby. A red and white striped cloth is beneath the dish.Jonathan Melendez for Taste Recipes

Do you have to bake this lasagna uncovered?

We like baking cabbage lasagna uncovered so it gets nicely golden on top. However, if you were cooking lasagna for longer (this one bakes for only 15 to 20 minutes), you’d want to cover it to ensure it cooks evenly without burning.

Can you double this cabbage lasagna recipe?

Yes, you can double this recipe (one to have for now and one to freeze for later!). However, you shouldn’t try to double the ingredients in a single pan. Treat it as two separate batches and bake it in two pans.

What should you serve with cabbage lasagna?

Cabbage lasagna is a hearty main dish, so you’ll want to serve it with something light on the side. A simple green salad makes for a great side dish. You can also serve this lasagna with garlic bread if you’d like.

Italian Cabbage Casserole

Prep Time 35 min
Cook Time 15 min
Yield 6 servings

Ingredients

  • 1 medium head cabbage, coarsely shredded
  • 1 pound lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons tomato paste
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside.
  2. In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
  4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
  5. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Nutrition Facts

1-1/3 cups: 223 calories, 7g fat (3g saturated fat), 42mg cholesterol, 438mg sodium, 20g carbohydrate (11g sugars, 7g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Loading Popular in the Community
"If your gang likes stuffed cabbage, they'll love this filling, beefy recipe. And you'll love that it has all the flavor-but with a lot less work than stuffed cabbage!" Debra Sanders - Brevard, North Carolina
Recipe Creator
Loading Reviews
Back to Top