Keto Cabbage Lasagna

This Keto Cabbage Lasagna recipe swaps traditional pasta for layers of tender cabbage, creating a low-carb, comforting dish that doesn't skimp on flavor. Filled with rich meat sauce and creamy cheese, it's a hearty meal perfect for anyone following a ketogenic lifestyle.

Course Dinner

Cuisine Italian

Keyword Cabbage Lasagna, Keto Cabbage Lasagna, Keto Dinner, Low Carb Italian, Low Carb Lasagna

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 450kcal

Equipment

Large pot
Frying pan
9x13 inch baking dish
Mixing bowls

Ingredients

1 large head of cabbage about 2 lbs / 900g
1 lb ground beef 454g
1 cup marinara sauce sugar-free, 240 ml
1 medium onion, diced about 150g
3 cloves garlic, minced
2 cups ricotta cheese 480g
1 cup shredded mozzarella cheese 100g
1 cup shredded parmesan cheese 100g
1 large egg
2 tablespoons olive oil 30 ml
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil

Instructions

Preheat your oven to 375°F (190°C).
Fill a large pot with water and bring to a boil. Carefully peel off the cabbage leaves and blanch them in the boiling water for 2-3 minutes, or until they become pliable. Remove with tongs and drain on paper towels.
In a frying pan, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic to the onions and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef to the pan. Cook until browned, breaking it apart with a spatula, about 8-10 minutes. Drain excess fat if necessary.
Stir the marinara sauce into the beef mixture and season with salt, pepper, oregano, and basil. Simmer for 5 minutes, then remove from heat.
In a mixing bowl, combine the ricotta cheese, half of the shredded parmesan cheese, and the egg. Mix well.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Place a layer of cabbage leaves over the sauce, then spread half of the ricotta mixture on top of the cabbage.
Add another layer of meat sauce over the ricotta, and then sprinkle with half of the shredded mozzarella.
Repeat the layers once more, starting with cabbage leaves and finishing with the remaining mozzarella and parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue to bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

For a vegetarian version, substitute ground beef with a low-carb plant-based meat alternative.

Ensure your marinara sauce is sugar-free to keep this dish keto-friendly.

The lasagna can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Reheat in the oven or microwave until thoroughly warmed through.

Nutrition