Slow Cooker Beef and Cabbage “Lasagna” Casserole
Experience the rich flavors of seasoned beef and marinara sauce layered with tender cabbage and creamy ricotta cheese, all cooked effortlessly in a slow cooker for a truly comforting meal.
Ingredients
Main ingredients
- 1.5 lbs lean ground beef (90/10 or 85/15) Substitute with ground turkey or chicken for a lighter option.
- 1 small onion, finely chopped
- 3-4 cloves garlic, minced
- 24-26 oz jar marinara or tomato basil sauce (low-sugar if desired)
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 0.5 tsp dried oregano
- 0.5 tsp crushed red pepper (optional) For added heat.
- 0.5 tsp black pepper
- 0.75-1.25 tsp kosher salt, to taste
- 0.5 large green cabbage (about 6–7 cups), thinly shredded Can substitute with savoy or napa cabbage.
- 1.5 cups whole-milk ricotta For dairy-free, use plant-based ricotta.
- 1 large egg
- 0.5 cup grated parmesan (plus more for serving)
- 2.5 cups shredded mozzarella, divided
- 2 tbsp chopped parsley (plus more for garnish)
- Olive oil or cooking spray (for the crock)
- Fresh basil or extra parsley (for serving)
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef with chopped onion and a pinch of salt until browned. Drain any excess fat.
- Stir in the minced garlic and cook until fragrant (about 30 seconds). Then, add marinara sauce, tomato paste, Italian seasoning, oregano, crushed red pepper (if using), black pepper, and salt. Let it simmer for 2–3 minutes.
- In a bowl, combine ricotta cheese, the egg, grated parmesan, parsley, and a pinch of salt and pepper. Mix until well combined.
- Mist the slow cooker insert with olive oil or cooking spray to prevent sticking.
Layering
- Spread a spoonful of the meat sauce on the bottom of the slow cooker. Layer with cabbage, followed by ⅓ of the ricotta mix, ⅓ of the shredded mozzarella, then another layer of sauce.
- Continue the layering process: add another layer of cabbage, ricotta, mozzarella, and then sauce. Finish with a final layer of sauce and cheese on top.
Cooking
- Cover and cook on low for 5–6 hours or on high for 3–4 hours until the cabbage is tender.
Finishing
- After cooking, let the casserole rest for 10–15 minutes. Before serving, garnish with additional parmesan and parsley.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. For reheating, use the oven at 350°F (175°C) for best results.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 5gSugar: 8g
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