Cabbage Lasagna
Cabbage Lasagna
Ingredients
For the Lasagna
- 1 cabbage, outer leaves peeled, cored, and quartered
- 1 pound ground beef
- 1 jar pasta sauce, your favorite brand
- 1/2 block mozzarella cheese, grated, for topping
- as needed Parmesan cheese, for topping
- as needed butter, for greasing
For the Ricotta Mixture
- 1 1/2 cups ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated
- 1 egg, beaten
- to taste black pepper, freshly ground
- to taste red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F. Butter a 9x13 inch baking dish generously and set aside.
⏱️ 5 min•🌡️ 400
- 2
Bring a large pot of water to a rolling boil. Carefully add the quartered cabbage to the boiling water and cook for 3 minutes. Remove the cabbage from the water and let it cool slightly. Once cool enough to handle, pat the cabbage quarters very dry with paper towels. The goal is for the leaves to separate easily to be used as 'noodles'.
⏱️ 10 min
- 3
In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Once fully cooked, do not drain the grease (unless preferred). Add your favorite jarred pasta sauce to the browned meat and simmer for a few minutes to allow the flavors to meld.
⏱️ 10 min
- 4
While the meat sauce simmers, prepare the ricotta mixture. In a large bowl, combine the ricotta cheese, beaten egg, 1/2 cup of grated Parmesan cheese, black pepper, and red pepper flakes (if using). Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 5
To assemble the lasagna, spread a small layer of the meat sauce evenly over the bottom of the buttered 9x13 inch baking dish. Arrange a layer of separated cabbage leaves over the sauce, ensuring they form a single, even layer.
⏱️ 5 min
- 6
Dollop and gently spread half of the ricotta mixture over the cabbage leaves. Top the ricotta with another layer of meat sauce. Repeat the layering process: add another layer of cabbage leaves, then spread the remaining ricotta mixture (it will be a thinner layer). Cover the ricotta with the remaining meat sauce.
⏱️ 5 min
- 7
Evenly sprinkle the grated mozzarella cheese over the top of the lasagna. Finish with a light dusting of additional Parmesan cheese.
⏱️ 2 min
- 8
Bake the lasagna uncovered in the preheated 400°F oven for approximately 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 20 min•🌡️ 400
- 9
Once baked, remove the lasagna from the oven and let it rest for 10 to 15 minutes before cutting and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Cabbage Lasagna
For the Lasagna
- 1 cabbage, outer leaves peeled, cored, and quartered
- 1 pound ground beef
- 1 jar pasta sauce, your favorite brand
- 1/2 block mozzarella cheese, grated, for topping
- as needed Parmesan cheese, for topping
- as needed butter, for greasing
For the Ricotta Mixture
- 1 1/2 cups ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated
- 1 egg, beaten
- to taste black pepper, freshly ground
- to taste red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F. Butter a 9x13 inch baking dish generously and set aside.
⏱️ 5 min•🌡️ 400 - 2
Bring a large pot of water to a rolling boil. Carefully add the quartered cabbage to the boiling water and cook for 3 minutes. Remove the cabbage from the water and let it cool slightly. Once cool enough to handle, pat the cabbage quarters very dry with paper towels. The goal is for the leaves to separate easily to be used as 'noodles'.
⏱️ 10 min - 3
In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Once fully cooked, do not drain the grease (unless preferred). Add your favorite jarred pasta sauce to the browned meat and simmer for a few minutes to allow the flavors to meld.
⏱️ 10 min - 4
While the meat sauce simmers, prepare the ricotta mixture. In a large bowl, combine the ricotta cheese, beaten egg, 1/2 cup of grated Parmesan cheese, black pepper, and red pepper flakes (if using). Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 5
To assemble the lasagna, spread a small layer of the meat sauce evenly over the bottom of the buttered 9x13 inch baking dish. Arrange a layer of separated cabbage leaves over the sauce, ensuring they form a single, even layer.
⏱️ 5 min - 6
Dollop and gently spread half of the ricotta mixture over the cabbage leaves. Top the ricotta with another layer of meat sauce. Repeat the layering process: add another layer of cabbage leaves, then spread the remaining ricotta mixture (it will be a thinner layer). Cover the ricotta with the remaining meat sauce.
⏱️ 5 min - 7
Evenly sprinkle the grated mozzarella cheese over the top of the lasagna. Finish with a light dusting of additional Parmesan cheese.
⏱️ 2 min - 8
Bake the lasagna uncovered in the preheated 400°F oven for approximately 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 20 min•🌡️ 400 - 9
Once baked, remove the lasagna from the oven and let it rest for 10 to 15 minutes before cutting and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min