Description
This Keto-friendly Cabbage Lasagna is a low-carb twist on the classic Italian favorite, replacing pasta sheets with tender cabbage leaves. Layered with ricotta, mozzarella, parmesan, ground meat, and sugar-free marinara sauce, this hearty casserole offers a delicious, satisfying meal suitable for those following a ketogenic or low-carb diet.
Ingredients
Cabbage and Cheese Layers
- 1 head cabbage
- 3 lbs ricotta cheese
- 1 ½ cups parmesan cheese, grated
- ¼ cup dried parsley (optional)
- 3 large eggs
- 32 ounces fresh mozzarella cheese, sliced or shredded
- ¼ cup parmesan cheese, grated (optional, for topping)
Meat and Sauce
- 2 pounds ground meat, browned
- 40 ounces marinara sauce, no sugar added
Instructions
- Prepare the cabbage leaves: Carefully remove individual leaves from the cabbage head, ensuring you select larger, whole leaves that can be layered. Parboil the leaves in salted boiling water for 5 to 10 minutes until they become soft and pliable. Drain well and pat dry with a towel to remove excess moisture, preventing sogginess in the lasagna.
- Make the cheese mixture: In a mixing bowl, combine the ricotta cheese, 1 ½ cups grated parmesan, eggs, and dried parsley if using. Stir thoroughly until the mixture is smooth and evenly blended. Set this aside to use in the layering process.
- Prepare meat sauce: Stir the marinara sauce into the browned ground meat until well combined and heated through. This creates a flavorful, keto-friendly meat sauce for the lasagna.
- Assemble the lasagna: Spread about ¾ cup of the meat sauce onto the bottom of an 11×15-inch baking pan to prevent sticking. Place a layer of cooked cabbage leaves over the sauce. Spread half of the ricotta cheese mixture evenly atop the cabbage layer. Next, add half of the remaining meat sauce over the cheese, followed by half of the mozzarella cheese. Repeat these layers once more, finishing with mozzarella and optionally sprinkle extra parmesan cheese on top.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled lasagna uncovered for about 25 minutes until bubbly and the cheese is melted and lightly browned on top.
Notes
- After boiling, cabbage leaves should be soft and tender for easy layering and a delicate texture.
- To save time, steam cabbage leaves in the microwave by placing them with a couple tablespoons of water in a microwave-safe bowl, covering, and cooking on high for 6 to 8 minutes. Rearrange leaves halfway through cooking for even softness.
- Make sure to dry cabbage leaves thoroughly after boiling or steaming to prevent excess moisture in the lasagna layers.
- This recipe is naturally low-carb and keto-compatible due to the use of cabbage instead of traditional pasta.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
