This low carb skillet lasagna is made with cabbage instead of noodles! It’s hearty, filling, and will totally satisfy that lasagna craving!
PREP10minutes
COOK25minutes
TOTAL35minutes
serves6 servings
INGREDIENTS
For the lasagna:
- 1 pound ground beef
- ½ onion minced
- 1 clove garlic minced
- 1 medium head cabbage cored and chopped
- 24 ounces Rao’s Marinara
- 2 cups shredded mozzarella
For the ricotta topping:
- 2 cups ricotta
- ¼ cup shredded Parmesan
- 1 clove garlic minced
- 2 tablespoons freshly chopped parsley
INSTRUCTIONS
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Heat a large skillet over medium heat and add the ground beef.
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Brown the beef until about halfway cooked, breaking it up as it cooks.
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Add the onion and garlic to the meat mixture and cook, stirring often, until the meat has cooked through.
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Add the marinara to the meat and stir to combine.
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Add the cabbage to the skillet and carefully stir to coat the cabbage in the meat sauce.
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Once the cabbage has cooked down a bit, cover the pan with a lid and continue cooking for 15 minutes over low heat or until the cabbage is as soft as you’d like.
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Remove the lid and add the mozzarella to the skillet. Stir well to combine.
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To make the ricotta topping, add the ricotta, Parmesan, garlic, and parsley to a small bowl and stir to combine.
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Spread the ricotta mixture over the cabbage and cover the pan and cook over low heat for 2 minutes to warm through.
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Serve immediately.
TIPS & NOTES:
Use any brand of marinara that you prefer. We prefer Rao’s brand because it has no added sugar and tastes amazing.
Nutrition Information:
Calories: 413kcal (21%)| Carbohydrates: 14g (5%)| Protein: 30g (60%)| Fat: 29g (45%)| Saturated Fat: 11g (69%)| Cholesterol: 89mg (30%)| Sodium: 671mg (29%)| Fiber: 4g (17%)| Sugar: 8g (9%)| Net Carbs: 10g (20%)