Keto Cabbage Lasagna

Keto cabbage lasagna uses tender cabbage leaves instead of noodles, creating a satisfying, layered, Italian-style casserole. As the cabbage bakes, it softens and absorbs the flavors of the meat sauce and cheese, giving you the same comforting texture as traditional lasagna without the carb load.

It’s rich, cheesy, and hearty, packed with protein from ground beef and full-fat dairy. The cabbage layers remain sturdy and sliceable, making this ideal for meal prep, reheating, or freezing. And because the sauce uses sugar-free marinara, it stays completely keto.

Ingredients (8 servings)

Meat Sauce

• 1.5 lbs ground beef (80/20 for best keto macros)

• 1 small onion, finely diced (optional or use half for lower carbs)

• 3 cloves garlic, minced

• 2 cups sugar-free marinara (such as Rao’s)

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/2 tsp black pepper

Cheese Mixture

• 1 1/2 cups ricotta cheese (or cottage cheese for lighter version)

• 1 large egg

• 1/2 cup grated Parmesan

• 1 tsp parsley or Italian herbs

“Noodles”

• 1 medium green cabbage

• Salt for boiling water

Topping

• 2 cups shredded mozzarella cheese

• 1/4 cup additional Parmesan

Instructions

1. Prepare the cabbage “noodles”

1. Bring a large pot of salted water to a boil.

2. Remove outer cabbage leaves, then carefully peel off large whole leaves.

3. Blanch leaves in boiling water for 3–4 minutes until flexible.

4. Drain and pat dry. Trim the thick rib if needed so leaves lay flat.

2. Make the meat sauce

1. In a skillet, brown ground beef with onion until cooked. Drain excess fat.

2. Add garlic and cook 1 minute.

3. Add marinara, Italian seasoning, salt, and pepper.

4. Simmer 10 minutes to thicken.

3. Make the cheese filling

1. In a bowl, mix ricotta, egg, Parmesan, and herbs.

2. Stir until smooth.

4. Assemble the lasagna

In a greased 9×13 baking dish:

1. Spread a thin layer of meat sauce.

2. Add a layer of cabbage leaves.

3. Spread ricotta mixture.

4. Add a layer of meat sauce.

5. Sprinkle mozzarella.

6. Repeat layers until ingredients are gone.

7. Top with mozzarella and extra Parmesan.

5. Bake

Bake at 375°F (190°C) for 30–35 minutes, or until bubbly and golden.

6. Set before serving

Let rest 10–15 minutes so layers firm up.

Nutrition Estimate (per serving)

Approximate for 8 servings:

• Calories: ~360

• Protein: ~26 g

• Fat: ~25 g

• Total Carbs: ~8 g

• Net Carbs: ~5 g