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lasagna on a small stack of white plates

Skillet Lasagna with Cabbage

Healthy lasagna made in one skillet with cabbage in place of noodles! This is such a hearty and flavorful dinner that the whole family loves. Plus, it’s a great way to sneak in extra veggies! 

We’ve never been huge pasta eaters in our house. I mean, sure, the occasional plate of pasta was always delicious, but it’s not something I’ve really missed a lot since going low carb.

lasagna cooked in a skillet

The other night, though, man. I had a CRAVING.

I needed lasagna and I needed it immediately.

This low carb lasagna is a bit strange sounding, since it’s made with chopped cabbage instead of lasagna noodles, but it just works.

No, the cabbage will never taste like a traditional lasagna noodle, but it totally satisfied my craving.

stacked white plates with a serving of lasagna on the top

How could a skillet full of saucy beef smothered in a creamy ricotta mixture not satisfy that craving? 😉

How to make healhty lasagna the low carb way:

To start, you’ll want to grab a large, deep skillet. I’m using a 12 inch skillet that’s about 3 inches deep.

ground beef in skillet

Heat your skillet and add some ground beef. Break the beef up as it cooks and add some onions and garlic to the skillet.

I’m using 90/10 ground beef, so I don’t bother draining the fat, but feel free to drain the grease if necessary.

Once your meat is cooked through, add in some marinara and a head of chopped cabbage.

Low carb lasagna cabbage in skillet

The cabbage will likely fill the pan, but just very carefully stir to coat the cabbage in the sauce. It’ll cook down quite a bit.

Cover the pan and let the cabbage cook over low heat for about 15 minutes or until the  cabbage is as soft as you’d like.

Stir in some shredded mozzarella. You can’t have lasagna without loads of cheese, right?

Ricotta mixture in glass bowl for lasagna

Mix up some ricotta, parsley, Parmesan, and garlic and spread that mixture over the top of your skillet.

Cover the dish again and let this cook for another minute or two – just long enough to heat the cheese.

That’s it, guys! Easy low carb skillet lasagna!

I hope you guys give this a try and let me know what your family thinks! My kids both devoured this one. My littlest was definitely skeptical at first, but once she managed that first bite, she was hooked!

wooden spoon full of skillet lasagna

More easy dinner recipes to try: 

Pizza Stuffed Zucchini: hollow out a zucchini and top it with your favorite pizza toppings!

Cream Lemon Chicken: This saucy chicken happens about once a week in this house! So good!

Garlic Butter Shrimp: If you love shrimp, you have to try this simple recipe.

Sheet Pan Chicken and Green Beans: Just about the quickest thing to toss together ever!

Lasagna on a white plate with fork.  skillet and ingredients above the plate

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lasagna on a small stack of white plates

Skillet Cabbage Lasagna

This low carb skillet lasagna is made with cabbage instead of noodles! It's hearty, filling, and will totally satisfy that lasagna craving!

Yield 6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • For the lasagna:
  • 1 pound ground beef
  • ½ onion, minced
  • 1 clove garlic, minced
  • 1 medium head cabbage, cored and chopped
  • 24 ounce jar 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


  1. Heat a large skillet over medium heat and add the ground beef.
  2. Brown the beef until about halfway cooked, breaking it up as it cooks.
  3. Add the onion and garlic to the meat mixture and cook, stirring often, until the meat has cooked through.
  4. Add the marinara to the meat and stir to combine.
  5. Add the cabbage to the skillet and carefully stir to coat the cabbage in the meat sauce.
  6. 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.
  7. Remove the lid and add the mozzarella to the skillet. Stir well to combine.
  8. To make the ricotta topping, add the ricotta, Parmesan, garlic, and parsley to a small bowl and stir to combine.
  9. Spread the ricotta mixture over the cabbage and cover the pan and cook over low heat for 2 minutes to warm through.
  10. Serve immediately.


Use any brand of marinara that you prefer. We prefer Rao's brand because it has no added sugar and tastes amazing.

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Nutrition Information:

Yield: 6 Serving Size: 1/6th
Amount Per Serving: Calories: 413Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gCholesterol: 89mgSodium: 671mgCarbohydrates: 14gNet Carbohydrates: 9gFiber: 4gSugar: 8gProtein: 30g

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42 thoughts on “Skillet Lasagna with Cabbage”

  1. Darlene Carrigan

    Made this for dinner tonight. I have made a similar version before that I baked in the oven. I didn’t want to turn the oven on tonight since it has been so hot. We really loved this recipe. Just as good as any lasagna I have ever had. Thank you so much for sharing your delicious recipe!

    1. Kelly B, what a sad life to feel the need to comment on a recipe you haven’t tried! I hope you can find happiness elsewhere since clearly this low carb recipe isn’t bringing you joy like it has so many others.

      Karly, I’m making this tonight and can’t wait!!

      1. Tiffany Robinson

        My husband loved it! Definitely a keeper in the recipie book!! Thanks for sharing!

    1. Karly Campbell

      Hi Jenny! I’ve not tried freezing this one…I’m not sure if the cabbage would hold up well or not, to be honest.

      1. I made this for my elderly parents and froze half. They absolutely LOVED the dish. However, it did NOT freeze well; the cabbage does not hold up. They ended up not finishing the frozen one. So this is a recipe that needs to be enjoyed the first time. :). It did reheat well as leftovers. They like it so much they want me to make it again. Delicious!

  2. Truly delicious! Instead of ground beef. We used ground Turkey and added red pepper flakes. ♡ Thank you.

  3. Shannan Coon

    So silly question, If I have pre-made spaghetti sauce already made up could I use it instead of the marinara and (onions and ground beef since it has it in it)?? Or do you think it would change the flavor too much?? I’ve made this before exactly as recipe states… but just wondering if the substitute would work since it’s already made… haha

  4. Chelsea Koziatek

    Yum this is so good! I made it today for lunch with a few alterations: purple cabbage, yellow split peas instead of meat, and I used a mixture of diced tomatoes and marinara sauce. I was afraid the purple cabbage would stain the other ingredients and make it an off color, but it didn’t. I used 1 1/4 C dry yellow split peas which makes about 3 C worth, roughly the same as a pound of meat. After I let the ricotta warm on top, it was easier to spread around to evenly coat the top. Thanks for this awesome idea! With split peas, and not using oil to saute the onions, the calorie count is around 480 in 5 equal servings (you could probably stretch it to 6 servings and adjust calories).

  5. carolyn truett

    I made this today for an early dinner. I did add an egg to the ricotta mixture and bake it in the oven instead of finishing it in the skillet. Mainly because I like the top of cheesy dishes to get bubbly and brown. This was a great recipe. The cabbage was a unique touch and the hubs really liked it! Thanks!

  6. Jayne Carter

    Karly, thank you so much for sharing this recipe, we’ve been eating low carb for three years and I’m always trying new recipes, my husband said this was the best meal I have made yet, it was definitely a hit, thanks again… Jayne

  7. I can’t wait to try this! I might alter a layer of zucchini with a layer of cabbage.
    Just curious as to why the carbs are so high? Is it the cabbage ?

  8. Tiffani Warren

    Saw this recipe and wanted it immediately. Had everything but the head of cabbage. Did have a bag of angel hair coleslaw – all cabbage, no carrots – so I used that instead. Delicious!!! This is officially in the rotation.

  9. Melissa J.

    I just made this with ground turkey instead of beef…it was in sale! Added mushroom and extra onion. It was so good I don’t even miss the noodles.

  10. Joanna Jackson-Smith

    Delicious! Excited to be trying a low carb diet especially with recipes like this!

  11. This recipe was simply amazingly delicious I will definitely be having it again I recommended to all thanks for sharing

  12. Lesley Blackman

    I made this for dinner yesterday and it was a TOTAL HIT! Amazing is an understatement! My husband & I are enjoying it for lunch today!

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