Keto Cabbage Lasagna

Lasagna might just be one of the most beloved comfort foods, but when you’re following a keto diet, traditional lasagna just doesn’t fit the bill. That’s where this Keto Cabbage Lasagna comes to the rescue! This delicious, low-carb alternative swaps out the pasta layers for nutrient-packed cabbage, creating a hearty and satisfying dish that won’t knock you out of ketosis. Each bite is packed with savory, cheesy goodness and all the flavors you love about classic lasagna but with none of the carbs!

What’s even better? This recipe is easy to make, completely keto-friendly, and can be customized to fit your taste preferences. So, whether you’re a lasagna aficionado or just looking for a creative way to sneak in more vegetables, this keto cabbage lasagna will not disappoint!

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Why You’ll Love This Recipe

This Keto Cabbage Lasagna is a game-changer for anyone on a keto diet. Here’s why:

• Low-Carb and Keto-Friendly: Traditional lasagna noodles are packed with carbs, but cabbage provides a perfect low-carb alternative while still delivering that signature lasagna experience.
• Packed with Protein and Flavor: Between the rich layers of ground meat and gooey cheese, this dish offers plenty of protein to keep you feeling full and satisfied.
• Easy to Make: No need for fancy cooking techniques. You’ll love how simple it is to put together, and it’s all made in one pan!
• Customizable: Feel free to swap out the ground beef for turkey or chicken, or add more veggies if you like. This recipe can easily adapt to suit your preferences.

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My Personal Experience

I’ve tried countless variations of lasagna over the years, but this Keto Cabbage Lasagna is by far one of my favorites. I was a bit skeptical about using cabbage in place of pasta at first, but after the first bite, I was hooked! The cabbage becomes tender and slightly crispy in all the right spots, adding a perfect texture that contrasts with the cheesy, meaty layers. Plus, it’s incredibly satisfying—just the right balance of flavors without feeling heavy.

I’ve made this dish for family and friends who aren’t on a keto diet, and they all loved it. Honestly, no one even realized it was a low-carb version! I know this will become a staple in your keto meal rotation too.

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Required Equipment

To make this Keto Cabbage Lasagna, you’ll need just a few essential kitchen tools:

• Large skillet or pan: For browning the ground meat and sautéing the onions and garlic. A heavy-duty skillet with a thick bottom will ensure even heat distribution, so everything cooks evenly and doesn’t stick.
• Casserole dish: You’ll need something to layer the cabbage and filling in. A standard 9×13-inch baking dish works great, but you can use any dish that fits the ingredients well. It needs to be deep enough to hold all the layers without spilling over.
• Sharp knife: For chopping the cabbage and slicing the onion and garlic. A sharp knife makes prepping the veggies easier and safer, ensuring clean, even cuts.
• Cheese grater (optional): If you’re grating your own mozzarella or parmesan, having a good cheese grater on hand can save time. It helps you get the right texture, and freshly grated cheese melts beautifully!

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Ingredients & Substitutions

Here’s everything you’ll need for this recipe, along with some substitutions if you’re looking to change things up:

• Cabbage (1 medium head): The star of this recipe. Cabbage is low in carbs and when cooked, it becomes soft and tender, making it an ideal replacement for lasagna noodles. You can use either green cabbage or savoy cabbage, depending on your preference.
• Ground beef (1 lb.): A classic choice for lasagna. Ground beef adds rich, savory flavor. You can swap this out for ground turkey, chicken, or pork for a leaner option, or even a plant-based alternative if you prefer.
• Ricotta cheese (1 cup): Adds a creamy, mildly sweet layer to the lasagna. If you can’t find ricotta or prefer a different flavor, cottage cheese works well as a substitute.
• Shredded mozzarella cheese (2 cups): Mozzarella gives the lasagna its deliciously gooey texture. Feel free to substitute with any other cheese that melts well, such as provolone or gouda.
• Parmesan cheese (1/2 cup): Parmesan adds a sharp, salty kick to the layers. If you’re out of parmesan, any hard, aged cheese will do (Pecorino Romano is a great alternative).
• Tomato sauce (1 cup): You’ll need a low-carb tomato sauce. Make sure to check the label for added sugars, or opt for a homemade version if you prefer. For a spicier kick, you could swap this with a bit of marinara sauce.
• Garlic (3 cloves, minced): Garlic adds an aromatic, flavorful base to the sauce. You can swap it with garlic powder, but fresh garlic delivers the best taste.
• Onion (1 medium, chopped): Onions help build the base flavor for the meat sauce. You can substitute with shallots for a slightly milder taste, or even skip it if you’re not a fan.
• Italian seasoning (1 tablespoon): A blend of herbs that bring out the best flavors in this dish. If you don’t have this on hand, you can substitute with oregano, basil, thyme, or rosemary individually.
• Olive oil (2 tablespoons): Used for sautéing the garlic and onions. You can use avocado oil or any high-heat oil in its place.

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How to Make Keto Cabbage Lasagna

Step 1: Prepare the cabbage

Start by carefully removing the outer leaves of the cabbage. Slice the cabbage into wide strips, about 1/2 inch thick, to mimic lasagna noodles. You’ll need around 10-12 strips. Boil a large pot of water with a pinch of salt and blanch the cabbage strips for about 3-4 minutes. Drain and set them aside. This step softens the cabbage, making it more pliable and easier to layer in your lasagna.

Step 2: Brown the meat

Heat a large skillet over medium-high heat. Add the ground beef and break it up into small crumbles as it cooks. Season with salt, pepper, and Italian seasoning. Once browned, drain any excess fat. Set the meat aside in a separate bowl.

Step 3: Sauté the aromatics

In the same skillet, add olive oil, then sauté the chopped onions and minced garlic over medium heat until they become translucent and fragrant, about 3-4 minutes. Add the browned meat back into the skillet and stir to combine. Pour in the tomato sauce and simmer for another 5 minutes to let the flavors meld.

Step 4: Assemble the lasagna

Preheat your oven to 375°F (190°C). In your casserole dish, spread a thin layer of meat sauce at the bottom. Then, layer cabbage strips over the sauce, followed by spoonfuls of ricotta cheese, a sprinkle of mozzarella, and a bit of parmesan. Repeat this layering process until you run out of ingredients, finishing with a layer of cheese on top.

Step 5: Bake the lasagna

Cover the casserole dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown on top.

Step 6: Cool and serve

Allow the lasagna to cool for a few minutes before slicing. This will help the layers set and make it easier to cut.

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Tips for this Recipe

• Don’t overcook the cabbage: Blanching the cabbage is key for softening it without losing its texture. Overcooking can make it too mushy.
• Add extra spices: Feel free to adjust the seasoning to your liking. If you prefer more heat, add some crushed red pepper flakes to the meat sauce.
• Make ahead: This lasagna can be made in advance and stored in the fridge for up to 2 days before baking, making it perfect for meal prepping.

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Optional Additions

• Spinach or mushrooms: Layer in some sautéed spinach or mushrooms for added flavor and nutrition.
• Keto-friendly sausage: For a twist, substitute ground beef with keto-friendly sausage, like Italian sausage or chorizo.

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Serving Ideas

Serve this Keto Cabbage Lasagna with a side salad of mixed greens and a light vinaigrette to balance out the richness of the dish. You can also pair it with some keto garlic bread for a more indulgent meal.

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Storage Recommendations

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the lasagna in a 350°F oven for about 10-15 minutes, or until heated through. If you’re reheating individual portions, a microwave works just fine as well.

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Frequently Asked Questions

Can I use a different type of cabbage? Yes! While green cabbage is most common for this recipe, savoy cabbage is another excellent choice. It has a slightly milder flavor and a more tender texture.

Can I freeze the lasagna? Yes, you can freeze this dish before baking. Simply assemble the lasagna, cover it tightly, and freeze it for up to 3 months. When ready to bake, let it thaw overnight in the fridge, then bake as directed.

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Nutritional Breakdown (Per Serving)

• Calories: 360
• Total Carbs: 8g
• Net Carbs: 5g
• Fat: 25g
• Protein: 25g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!