Description
This cabbage lasagna keto recipe is a low-carb twist on the classic Italian favorite—made with cabbage leaves, cheesy layers, and rich keto marinara. It’s the perfect comfort food for your ketogenic meal plan.
Ingredients
1 medium green cabbage (whole leaves separated)
1 lb ground beef or turkey (85% lean)
1 cup ricotta cheese (full-fat)
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 large egg
2 cups keto marinara sauce (no added sugar)
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Steam cabbage leaves for 5–7 minutes until pliable. Pat dry and set aside.
Brown ground beef in olive oil with garlic powder, Italian seasoning, salt, and pepper. Add marinara sauce and simmer for 10 minutes.
Mix ricotta cheese, egg, and parmesan in a bowl.
In a 9×13” baking dish, layer: marinara, cabbage, ricotta mix, meat sauce, and mozzarella. Repeat layers twice.
Top with remaining mozzarella and parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 15–20 minutes more.
Let rest for 10 minutes before serving.
Notes
Use dairy-free cheese alternatives for a dairy-free version.
You can freeze assembled lasagna (unbaked) for up to 3 months.
Make it vegetarian by swapping meat for mushrooms or spinach.
Letting the lasagna rest before slicing helps it set cleanly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto / Low-Carb Italian-Inspired
Nutrition
- Serving Size: 1/6 of dish
- Calories: 431 kcal
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 98mg