Description
A lighter, noodle-free twist on classic lasagna featuring layers of tender cabbage, savory meat sauce, and gooey cheese—simple, comforting, and naturally gluten-free.
Ingredients
- 12 large green cabbage leaves
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef or turkey
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 3 cups marinara sauce
- 1½ cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Bring salted water to boil and blanch cabbage leaves for 2–3 minutes until pliable. Drain and pat dry.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute. Add ground meat, season with salt, pepper, and Italian seasoning, and cook through. Stir in 1½ cups marinara and simmer briefly.
- In a bowl, mix ricotta, egg, Parmesan, a pinch of salt, pepper, and Italian seasoning.
- Spread ½ cup marinara on the dish bottom. Layer: cabbage leaves, half the meat sauce, ½ cup mozzarella, dollops of half the ricotta mixture. Repeat layers, ending with cabbage leaves, remaining marinara, mozzarella, and extra Parmesan.
- Cover with foil and bake 30 minutes. Remove foil and bake 15 more minutes until cheese bubbles and browns.
- Let rest 10 minutes before slicing. Garnish with chopped parsley or basil.
Notes
- Vegetarian version: replace meat with sautéed mushrooms, lentils, spinach or plant-based ground.
- Assemble ahead and refrigerate, then bake—add a few minutes if chilled.
- Ensure cabbage leaves and meat are well drained to avoid watery casserole.
