Easy Skillet Cabbage Lasagna

This easy cabbage lasagna serves as delicious and unique alternative to the traditional noodle-based lasagna, and the best part is that it can be prepared entirely in a skillet.

Why You’ll Love this Recipe

• Ease of preparation – Unlike traditional layered cabbage lasagna where you use individual cabbage leaves for layering, you’re going to chop the cabbage up and mix it in with the rest of the ingredients.
• Quick cook time – Since this is noodle-free lasagna, there’s no need to cook pasta or turn on the oven. The 15-minute simmer allows all the flavors to meld together perfectly.
• All-in-one meal – this is a complete comforting meal with the addition of ground meat, vegetables, and quinoa.
• Melty cheese delight – the dollops of ricotta and fresh mozzarella on top adds a creamy, melty layer.
• Versatile and adaptable – feel free to customize the recipe by adding your favorite herbs, spices, or extra veggies.
• Perfect family dish – this is sure to please even picky eaters and become a family favorite.
• Leftovers taste even better

And if you’re looking for another easy one pan meal, check out these Unstuffed Peppers and explore even more simple, fuss-free dinners in my 20 easy one pot meals for families.

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Ground beef – you can substitute ground chicken, turkey, pork, or sausage meat. You can also leave it out and add in extra vegetables. We absolutely LOVE this 100% grass-fed, grass-finished beef, an absolute freezer staple around here.
• Cabbage – You’re going to use an entire head of cabbage. Green cabbage will work best but you can also use red cabbage if you prefer.
• Mushrooms – white or cremini will work best. You can also substitute with other veggie(s) of choice. 
• Bulgar wheat or Quinoa – this is a key ingredient! It has a pleasant, slightly nutty taste and a delicate texture that complements the other ingredients while adding a boost of protein, iron, fiber, and omega 3 and 6 fatty acids.
• Fresh ricotta and shredded mozzarella cheese– make sure they’re made from whole milk (fat is crucial during this stage) and pasteurized.  Both happy to be the best cheeses for babies.

How to Make Cabbage Lasagna

1. In a large deep skillet, heat olive oil over medium-high heat. Add ground beef, vegetables, and Italian seasoning. Cook for about 5 minutes.
2. Add roughly chopped cabbage. It will fill the pan but carefully stir in. Once covered, it will cook down quite a bit. 
3. Add quinoa, tomato sauce or your favorite marinara sauce, and water.
4. Stir. Cover and simmer for 12-15 minutes.
5. Uncover, add dollops of ricotta and thin slices of mozzarella, cover until melted. Top with fresh parmesan cheese and herbs, if desired, and enjoy!

Serving Suggestions

For babies

It’s so important to introduce your baby to mixed foods early and often so they can get used to seeing foods touching. One pot meals will also save you time and sanity, all leading to more pleasant mealtimes ;).

Using kitchen shears, chop any large pieces of cabbage or clumps of beef. Mix in the ricotta cheese to make the mixture more scoopable for your baby. Here’s the ultimate guide to cabbage for babies.

This is the bowl that I absolutely LOVE. It comes with a detachable suction that is SUPER powerful. Easy to clean, toxin-free, and plenty of space for little fingers to explore and maneuver. I also love that their bowls and plates can grow with your child.

We also use these spoons. The short thick handle is just perfect for their little hands. And the flat head is great because there’s no wrong way to hold and bring to their mouth. and there’s no need to scoop, balance, and all of that.

Introduce spoons early and often but do let them dive in and get messy with their hands, as they most likely will. It’s an important part of self-feeding.

Is your baby 6 months old and up?

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Storage Suggestions

Fridge: transfer to an airtight container and store for 3-5 days

Freezer: I recommend not adding the cheese if you know you’re going to freeze all or some (e.g. add cheese to 1/2 of the dish). Transfer to a freezer-safe container and freeze for up to 3 months. It’s an excellent freezer-friendly meal to have on hand for those busy days.

Baby-Friendly One Pot Meals

After becoming a mom, one pot meals are all that I have time and energy for. Thus, I’m constantly coming up with new meals to add to our rotation. What I believe you’ll also appreciate is my recipes are made with common ingredients, burst with flavor and nutrition, and super simple to whip up even on your busiest weekdays.

Try out some of my recipes and if you find yourself hungry for more, check out my One Pot Meals ecookbook (unique recipes that are not shared here).

Looking for more baby-friendly recipes that the entire family can enjoy? My cookbooks are packed with quick and easy, veggie-forward, freezer-friendly recipes!

Find out more!

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5 from 20 votes

Skillet Cabbage Lasagna

By: Min Kwon | MJ and Hungryman

This easy cabbage lasagna serves as delicious and unique alternative to traditional noodle-based lasagna, and the best part is that it can be prepared entirely in a skillet.

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Ingredients 

1x2x3x

• ▢ 1 teaspoon olive oil
• ▢ 1 pound ground beef
• ▢ 1 small onion, diced
• ▢ 6 ounces cremini mushrooms, sliced
• ▢ 3 garlic cloves, minced
• ▢ 1 tablespoon Italian seasoning
• ▢ 1 medium cabbage, cored and chopped
• ▢ 1 cup bulgar wheat or quinoa
• ▢ 1 28 ounce can no-salt-added crushed tomatoes
• ▢ 1/2 cup water
• ▢ 1 cup whole milk fresh ricotta
• ▢ Fresh mozzarella
• ▢ Basil

Instructions 

• Heat a large skillet/pan over medium high heat. Add ground beef and cook halfway through, crumbling it as it cooks.
• Add the onion, mushrooms, garlic, and cook until meat is cooked through and the vegetables have softened, about 5 minutes. Add the Italian seasoning and combine for about a minute or so. Add the cabbage. It will fill the pan but carefully stir in. Cook for about 5 minutes, until slightly wilted.
• Add bulgar wheat, tomatoes, and water. Stir. Bring to a boil and reduce heat to medium low. Cover and simmer for about 12-15 minutes, or until bulgar is cooked through and cabbage is soft. 
• Uncover, top with dollops of ricotta and thin slices of mozzarella and cover until heated through, about 2-4 minutes. 
• Top with fresh basil and enjoy!

Notes

Storage suggestions:

Fridge: transfer to an airtight container and store for 3-5 days

Freezer: I recommend not adding the cheese if you know you’re going to freeze all or some (e.g. add cheese to 1/2 of the dish).  Transfer to a freezer-safe container. Will keep for up to 3 months.

Nutrition

Calories: 282kcal | Carbohydrates: 37g | Protein: 26g | Fat: 15g | Sodium: 85mg | Potassium: 765mg | Fiber: 7g | Vitamin A: 346IU | Vitamin C: 56mg | Calcium: 180mg | Iron: 4mg

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