Mediterranean Creamy Cabbage Lasagna

Mediterranean creamy cabbage lasagna is a lighter, modern take on classic lasagna that swaps pasta sheets for tender cabbage leaves while keeping all the comfort you expect from a baked, cheesy dish. The cabbage becomes soft and slightly sweet as it bakes, soaking up the rich tomato sauce and creamy cheese layers. Mediterranean-inspired flavors like herbs, garlic, olive oil, and optional vegetables such as zucchini or eggplant give this lasagna a fresh, balanced feel without sacrificing satisfaction. It is hearty enough for family dinners, great for meal prep, and ideal if you want something lower in carbs but still deeply comforting.

Prep time: 30 minutes

Cook time: 45 to 50 minutes

Total time: About 1 hour 20 minutes

Servings: 6 to 8

Ingredients

Base

Green cabbage: 1 large head (about 1.2–1.4 kg / 2½–3 lb)

Meat Layer

Lean ground beef, turkey, or Italian sausage: 1 lb (450 g)

Olive oil: 1 tablespoon

Onion, finely chopped: 1 medium

Garlic, minced: 3 cloves

Vegetables (Optional but Recommended)

Zucchini, diced: 1 cup

Eggplant, diced: 1 cup

Mushrooms or bell peppers, chopped: 1 cup

Sun-dried tomatoes, chopped: ¼ cup

Sauce

Marinara sauce or crushed tomatoes: 3 cups (720 ml)

Dried basil: 1 teaspoon

Dried oregano: 1 teaspoon

Dried thyme: ½ teaspoon

Salt: ¾ teaspoon (or to taste)

Black pepper: ½ teaspoon

Cheese Mixture

Ricotta or low-fat cottage cheese: 1½ cups

Large eggs: 2

Grated Parmesan cheese: ½ cup

Shredded mozzarella cheese: 2 cups

Optional Mediterranean Finish

Crumbled feta cheese: ½ cup

Instructions

Prepare the cabbage. Remove the core from the cabbage. Carefully peel off 10 to 12 large leaves. Bring a large pot of salted water to a boil and blanch the leaves for 2 to 3 minutes until flexible. Drain and pat dry.

Preheat the oven. Set the oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish with olive oil.

Cook the meat. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.

Add aromatics. Stir in the garlic and cook for 30 seconds until fragrant.

Brown the meat. Add the ground meat and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

Add vegetables and sauce. Stir in zucchini, eggplant, mushrooms or peppers, and sun-dried tomatoes. Add marinara sauce, basil, oregano, thyme, salt, and pepper. Simmer for 8 to 10 minutes until slightly thickened.

Prepare the cheese mixture. In a bowl, combine ricotta or cottage cheese, eggs, Parmesan, and half of the mozzarella. Mix until smooth.

Assemble the lasagna. Spread a thin layer of sauce in the baking dish. Add a layer of cabbage leaves, followed by meat sauce, then cheese mixture. Repeat layers, finishing with sauce and remaining mozzarella.

Bake. Cover loosely with foil and bake for 35 minutes. Remove foil and bake another 10 to 15 minutes until bubbly and lightly golden.

Rest and serve. Let the lasagna rest for 10 minutes before slicing. Sprinkle with feta if using and serve warm.

Tips

Choose large outer cabbage leaves for easier layering.

Do not overcook cabbage during blanching or it will tear.

Pat cabbage dry to avoid excess moisture in the lasagna.

Simmer sauce until thick for cleaner slices.

Cottage cheese gives a lighter texture, ricotta is richer.

Eggs help the lasagna set and slice neatly.

Resting time is essential for structure and flavor.

Use a sharp knife for clean portions.

Season each layer lightly for balanced flavor.

Olive oil adds authentic Mediterranean richness.

Variations

Vegetarian version: Skip meat and double the vegetables.

Chicken lasagna: Use cooked shredded chicken instead of ground meat.

Spicy twist: Add chili flakes to the sauce.

Cheese-forward: Add provolone or fontina for depth.

Low-fat option: Use low-fat cottage cheese and mozzarella.

Herb-heavy: Add fresh basil or parsley between layers.

White lasagna: Use a creamy garlic sauce instead of tomato.

Extra Mediterranean: Add olives and roasted red peppers.

Gluten-free by default: Naturally gluten-free as written.

Meal prep style: Assemble ahead and bake the next day.

Q&A

Does cabbage taste strong?

No, it becomes mild and slightly sweet.

Can I skip blanching?

Blanching helps flexibility and texture.

Does it freeze well?

Yes, freeze baked or unbaked.

Is this keto-friendly?

It is lower carb, but not strict keto.

Can I use savoy cabbage?

Yes, it works very well.

Why is my lasagna watery?

Sauce too thin or cabbage not dried.

Can I use feta inside layers?

Yes, mix it with ricotta.

How long does it keep?

Up to 4 days refrigerated.

Can kids eat this?

Yes, flavors are mild and comforting.

What goes well on the side?

A Greek salad or roasted vegetables.

Nutrition

(Approximate Per Serving)

Calories: 380 to 430 kcal

Protein: 28 g

Fat: 22 g

Carbohydrates: 16 g

Fiber: 4 g

Conclusion

Mediterranean creamy cabbage lasagna delivers everything you love about traditional lasagna with a lighter, fresher twist. Tender cabbage layers replace pasta without feeling like a compromise, while the creamy cheese mixture and herb-infused sauce keep it deeply satisfying. It is versatile, nourishing, and perfect for both weeknight dinners and make-ahead meals. Once you try it, this dish proves that comfort food and balance can absolutely coexist on the same plate.