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Pasta-Free Lasagna Recipe

This is not a true Paleo recipe because it includes mozzarella cheese, which I don’t typically recommend consuming very often. However, since eating Paleo is for life, I think some type of lasagna is just one of those things that we may want to indulge in once in a great while. This recipe gets rid of the worse offender, (pasta) and if you eat a little mozzarella once or twice a year or so, there is no serious harm done in most cases.


1 head of cabbage

1 pound of ground beef or bison

1 24 or 25-ounce jar of spaghetti sauce (You could make your own if that’s your thing, but I’m just not that much of a Betty Crocker.)

1 16-ounce package of mozzarella cheese

1 egg

Dash of stevia.

Dash of cinnamon, fennel, and/or red pepper.


Preheat oven to 350.

Brown the meat in a skillet.

Pour the spaghetti sauce into the meat, add stevia and spices, and simmer for about 10 minutes. Remove from heat and set aside.

Core and cut the head of cabbage in half and place it in a vegetable steamer.

Steam until slightly tender or desired texture.

Pull the leaves apart and set them aside.

Shred the cheese and put it in a bowl.

Put egg in a separate bowl and whisk. Then pour it into the meat and sauce mixture after it has cooled and stir well.

Place a thin layer of meat sauce in the bottom of a baking dish.

Cover with a layer of cabbage leaves, as if they are noodles.

Put a layer of meat sauce over the cabbage leaves.

Add a layer of cheese.

Cover with another layer of cabbage leaves.

Another layer of sauce.

Cover with cheese.

Bake in the oven uncovered for about 30 minutes.

Take out of the oven and let cool for 10 minutes before serving.

Tada! That’s all there is to it and you have a pasta-free version of lasagna that is just as delicious as it counterpart, but much healthier.


You can use the cinnamon, fennel, and red pepper together or just one or two of them in any combination. You could also omit all three of these spices if you like. All these options taste great. Each spice gives it a different flair.

The egg can be omitted, but I include, to help it hold its shape better.

Since cabbage is a primary ingredient in this recipe, this is a complete meal in and of itself, so no side dish is really needed. However, it could be served with a small salad.

If you must have garlic bread as well, you could use the coconut version of Paleo Bread™ and toast it in a toaster oven with butter, salt, and garlic powder.

This is a great lower-carb dish for holidays like Easter, Christmas, or New Year’s. It can also be a special treat on birthdays, anniversaries, or dinner parties.

You may want to note, that you’ll find this recipe will be included in my new book on Candida that will be released early next year.

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