Looking for a way to enjoy lasagna without all the carbs? This low carb keto cabbage lasagna hits the spot! Instead of pasta, we use tender cabbage leaves layered with savory meat sauce and melted cheese. It’s perfect for anyone following a keto diet or just trying to cut back on carbs. Trust me, once you try this version, you might not even miss the regular pasta version.
Suggestions for Ingredient Substitution
For a dairy-free option, ricotta cheese can be replaced with a mixture of pureed cauliflower and nutritional yeast. This substitution maintains a creamy texture while reducing calories and adding nutrients. Blend steamed cauliflower with nutritional yeast until smooth, using a 2:1 ratio of cauliflower to nutritional yeast. For a vegetarian or vegan version, the ground meat can be substituted with crumbled tempeh or a mixture of chopped mushrooms and walnuts. These alternatives provide protein and a meaty texture. Adjust seasoning as needed to enhance flavor. Sugar-free marinara sauce can be replaced with homemade tomato sauce using canned crushed tomatoes, herbs, and spices. This allows for better control over ingredients and can reduce artificial additives. Simmer the tomatoes with Italian herbs and garlic for a flavorful sauce.
| Preparation Time | 20-30 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 220-250 g
- Fat: 220-250 g
- Carbohydrates: 50-60 g
Ingredients
For the cabbage base:
- 1 head cabbage (about 2-3 lbs, outer leaves removed)
For the cheese mixture:
- 3 large eggs
- 1 1/2 cups grated parmesan cheese (freshly grated for best flavor)
- 1/4 cup dried parsley
- 3 lb ricotta cheese (whole milk preferred for richness)
For the meaty sauce:
- 40 oz sugar-free marinara sauce (I like Rao’s Homemade)
- 2 lb browned ground meat (lean ground beef or a beef/pork blend works well)
For the assembly and topping:
- 32 oz fresh mozzarella cheese (sliced or shredded)
- 1/4 cup grated parmesan cheese
Step 1: Prepare the Cabbage Leaves
Begin by carefully removing the leaves from a cabbage head.
Once you have enough leaves, parboil them in salted boiling water for 5-10 minutes to soften.
Drain the cabbage leaves well and use a towel to remove any excess water.
Set aside the prepared leaves.
Step 2: Prepare the Cheese Mixture
In a separate bowl, mix together ricotta cheese, parmesan cheese, eggs, and parsley if you like.
Stir until well combined and set this mixture aside for use in the layering process.
Step 3: Prepare the Meat Sauce
After browning the meat, stir in marinara sauce.
The combined sauce will be layered with the cabbage and cheese mixture in the following steps.
Step 4: Assemble the Cabbage Lasagna
Spread about 3/4 cup of the prepared meat sauce onto the bottom of an 11×15-inch baking pan.
Lay a layer of the cooked cabbage leaves over the sauce.
Spread half of the ricotta cheese mixture over the cabbage leaves, and then top with half of the remaining sauce.
Sprinkle half of the mozzarella cheese over the top.
Repeat these layers with the rest of the ingredients.
Step 5: Add Final Touches and Bake
If desired, add a sprinkle of additional parmesan cheese on top for an extra cheesy finish.
Preheat your oven and bake the assembled lasagna at 350°F for about 25 minutes, or until everything is hot and bubbly.
Allow it to cool slightly before serving.
Enjoy your hearty and flavorful cabbage lasagna!
