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lasagna served three ways - for mom, toddler, and baby
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One Pot Cabbage Lasagna

EASY and healthy no noodle lasagna made in one pot and ready in 30 minutes! This cabbage lasagna is a hearty, oh so comforting meal that the whole family, including your baby, can enjoy together. 
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 282kcal

Ingredients

  • 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
  • 1 28 ounce can no-salt-added crushed tomatoes
  • ½ 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 ½ 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