GF DF Cabbage Lasagna

My mother-in-law adapted a recipe she found so that I could eat lasagna without the dairy making me ill. Not to mention the beef allergy. This is the recipe and it’s so delicious, I like it much better than traditional lasagna!



  1. Carefully remove leaves from cabbage head.
  2. Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with towel.
  3. Mix ricotta and parmesan cheese with eggs and parsley (if using). Set aside.
  4. Stir marinara sauce into browned meat.
  5. Spread about 3/4 cup sauce onto bottom of 11×15-inch baking pan.
  6. Place a layer of cooked cabbage leaves over sauce.
  7. Spread half ricotta cheese mixture over cabbage leaves.
  8. Top cheese mixture with half the remaining sauce.
  9. Cover sauce with half the mozzarella cheese.
  10. Repeat layers.
  11. Top off with additional parmesan cheese if desired.
  12. Bake 350ºF for about 25 minute.

Leave a Reply

Your email address will not be published. Required fields are marked *