Low Carb Cabbage Lasagna
Layers of caramelized cabbage, rich meat sauce, ricotta, and fresh mozzarella bubbling hot in 20 minutes. This is the kind of meal that makes you wonder why you needed pasta in the first place.
Why Cabbage?
I’ve built a lot of content around cabbage — my cabbage bread has over 30 million views — and the reason I keep coming back to it is simple: it’s one of the most underrated ingredients in a high-fiber kitchen.
Cabbage is naturally low in carbs, high in fiber, rich in vitamin C, and packed with prebiotic fiber that feeds the good bacteria in your gut. It’s also incredibly versatile when you know how to treat it right. And using it as a lasagna noodle? That’s the move I want more people to know about.
The Hack That Changes Everything
Most cabbage lasagna recipes tell you to boil the whole head until the leaves are soft enough to peel. And while that works, it also waterloggs the leaves and strips away a lot of the flavor.
Here’s what I do instead: peel the leaves carefully from the raw head (just take your time — they come off cleanly if you work gently), then roast them flat on a sheet pan with a little olive oil and salt at 400°F for 10–12 minutes.
That roasting step does two things. It drives out the excess moisture that would otherwise make your lasagna watery. And it caramelizes the edges slightly, adding a depth of flavor you simply cannot get from boiling. It’s a small shift with a big payoff.
Why Bison?
I swapped the traditional ground beef for ground bison here, and I’d encourage you to try it if you haven’t. Bison is leaner than beef, higher in protein, and naturally grass-fed. It has a slightly richer flavor — not gamey, just more — and it browns beautifully.
Because it’s so lean, I season it immediately when it hits the pan: a drizzle of olive oil, chili flakes, salt. Then I use Rao’s Roasted Garlic sauce as my base. No added sugar, clean ingredients, and it makes the sauce feel like it simmered for hours when it genuinely comes together in minutes. That’s the kind of shortcut I’ll always stand behind.
The Cheese Layer
Fresh mozzarella instead of shredded. Patted dry, sliced thin, layered between and torn across the top. The pull is better, the flavor is cleaner, and honestly it just looks more beautiful when you cut into it.
The ricotta I blend with an egg, grated Parmigiano, classic Italian seasoning.
Protein + Fiber Breakdown
Ground bison (4 oz): ~26g protein, lower saturated fat than beef
Cabbage (per cup): ~2g fiber, rich in vitamin C and gut-supportive prebiotic fiber
Ricotta + Parmigiano: additional protein per serving
Rao’s Roasted Garlic sauce: clean tomato base, no added sugar
This is a genuinely high-protein, high-fiber meal that supports muscle tone, gut health, and blood sugar stability — and it tastes like pure comfort food.
Who This Is Perfect For
If you’re looking to reduce refined carbs without giving up the meals that actually satisfy you, this is exactly the kind of recipe that makes that sustainable. It’s not a sacrifice. It’s a smarter version of something you already love.
Lolita’s Cabbage Lasagna
Serves 4
Ingredients
The Cabbage
1 large green cabbage, cored
Olive oil + salt for roasting
Bison Meat Sauce
1 lb ground bison
1 jar Rao’s Roasted Garlic sauce
Chili flakes to taste
Salt to taste
Drizzle of olive oil
Ricotta Layer
½ cup fresh ricotta
1 large egg
⅓ cup grated Parmigiano
2 tsp Italian seasoning
Zest of ½ lemon
Salt to taste
Cheese
6–8 oz fresh mozzarella, sliced thin and patted dry
Extra grated Parmigiano for the top
Good olive oil for finishing
Fresh basil or Italian parsley to garnish
How To Make It
Preheat your oven to 400°F. Carefully peel the leaves from the raw cabbage head, working gently to keep them intact. Lay flat on a sheet pan, brush with olive oil, season with salt, and roast for 10–12 minutes until lightly caramelized at the edges and any excess moisture has cooked off. Set aside.
Heat a drizzle of olive oil in a pan over medium-high. Add the ground bison (or beef), season immediately with chili flakes and salt, and break it apart. Brown fully, allowing all moisture to evaporate — about 8–10 minutes. Add the Rao’s sauce, stir to combine, and simmer for 5 minutes until rich and cohesive.
In a bowl, combine ricotta, egg, Parmigiano, seasoning, and a pinch of salt. Blend together until light and fluffy.
Layer your lasagna: thin layer of meat sauce on the bottom, then cabbage leaves, ricotta mixture, sliced fresh mozzarella (or you can use shredded), meat sauce. Repeat. Finish the top with remaining sauce, torn fresh mozzarella, and a generous shower of grated Parmigiano.
Ninja Crispi: Build directly in the glass container. Air fry at 400°F for 20 minutes until the cheese is golden and bubbling. Oven: Bake uncovered at 400°F for 25–30 minutes, then broil for 2–3 minutes to finish the top.
Rest for at least 10 minutes before slicing. Finish with a drizzle of good olive oil and fresh torn basil.
Swaps + Notes
No bison? Ground beef, turkey or chicken work well — just add a little more olive oil if using chicken or turkey since they’re lean
No Ninja Crispi? Oven instructions above work beautifully
Savoy or Napa cabbage both work if you can’t find a large green head
Make it ahead: assemble the night before, refrigerate, and bake when ready
If you want meals like this structured into your week so you're hitting your protein and fiber targets without having to think about it, that's exactly what we do inside Thrive90. It takes the guesswork out completely.