Keto Cabbage Lasagna
Keto Cabbage Lasagna That Won’t Judge You: Let’s talk about lasagna cravings. You want the cheesy, saucy, layered comfort… but your carbs said absolutely not. Enter cabbage, the unsung hero of keto dinners and the vegetable equivalent of a shapeshifter. When boiled and layered just right, cabbage steps in as noodles and somehow pulls it off without anyone calling the authorities.
This Keto Cabbage Lasagna is hearty, cozy, low carb, gluten free, and absolutely not a “sad diet meal.” It’s loaded with beef, ricotta, mozzarella, marinara, and enough Italian seasoning to make your kitchen smell like you know what you’re doing.
Why You’ll Love This Cabbage Lasagna
- Keto friendly, low carb, and gluten free
- No fancy ingredients or specialty tools
- Comfort food energy without the carb coma
- Feeds a crowd (or feeds you for several glorious days)
- Tastes like real lasagna, not a compromise
Making Keto Cabbage Lasagna
Prep the cabbage:
First, bring a large pot of salted water to a boil. Then, cut the cabbage into quarters and remove the stem. Carefully place the quarters into boiling water and boil for about 10 minutes, until the outer leaves are tender and slightly translucent. Drain and set aside to cool.
Brown the beef:
Heat oil in a large skillet over medium heat. Next, add the ground beef, salt, pepper, and garlic powder. Cook until browned, breaking it up as it cooks. Then, stir in half of the marinara sauce. Remove from heat and set aside.
Mix the cheese layer:
In a medium bowl, combine ricotta cheese, half of the mozzarella, eggs, parsley, basil, oregano, onion powder, garlic powder, salt, crushed red pepper, and parmesan cheese. Mix well and set aside.
Assemble the lasagna:
Preheat oven to 375°F.
Next, in a 13×9 baking dish, layer cabbage leaves to cover the bottom.
- Add half the cheese mixture in dollops
- Spread half the meat mixture over the cheese
- Add another layer of cabbage
- Repeat with remaining cheese and meat
- Finish with a final layer of cabbage
Top it off:
Then, spread the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
Bake:
Cover with foil and bake for 30 minutes, then remove foil and bake an additional 10 minutes. Lasagna should be bubbly and cheese is melty.
Rest (if you can):
Let it rest for 10 minutes before slicing so it holds together like a respectable lasagna.
How to Customize It
- Swap ground beef for ground turkey or Italian sausage
- Add sautéed mushrooms or spinach to the meat layer
- Use spicy marinara if you like your lasagna with attitude
- Extra cheese is always the correct choice
Healthier & Keto Notes
Cabbage replaces traditional noodles, slashing carbs while adding fiber and structure. Above all, you still get all the fats and proteins that keep keto folks happy, full, and far less grumpy, which is our goal.
Looking for more recipes like this?
If you love keto dinners, low-carb comfort food, or recipes starring cabbage or ground beef, use the search bar on my site to find more recipes by ingredient or recipe name. In short, there’s a whole treasure trove waiting for you.
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Keto Cabbage Lasagna
Ingredients
- 1 head green cabbage
- 2 lbs. lean ground beef
- 1 Tbsp. olive oil
- 1/2 tsp. each: salt, pepper, garlic powder
- 16 oz. marinara sauce, divided
- 16 oz. ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 2 large eggs, lightly beaten
- 1 tsp. dried basil
- 1/2 tsp. each: crushed red pepper, garlic powder, onion powder, oregano, dried parsley, and salt
- 1/3 cup grated parmesan cheese
Instructions
- Prep the Cabbage: Bring a large pot of salted water to a boil. Cut the cabbage into quarters and remove the stem. Carefully place the quarters into boiling water and boil for about 10 minutes, until the outer leaves are tender and slightly translucent. Drain and set aside to cool.
- Brown the Beef: Heat oil in a large skillet over medium heat. Add ground beef, salt, pepper, and garlic powder. Cook until browned, breaking it up as it cooks. Stir in half of the marinara sauce. Remove from heat and set aside.
- Mix the Cheese Layer: In a medium bowl, combine ricotta cheese, half of the mozzarella, eggs, parsley, basil, oregano, onion powder, garlic powder, salt, crushed red pepper, and parmesan cheese. Mix well and set aside.
- Assemble the Lasagna: Preheat oven to 375°F.In a 13×9 baking dish, layer cabbage leaves to cover the bottom. Add half the cheese mixture in dollops. Spread half the meat mixture over the cheese.Add another layer of cabbage, cheese, and meat.Finish with a final layer of cabbage. Spread the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, until bubbly. Enjoy!
Nutrition
Keto Cabbage Lasagna
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