This Easy Cabbage Lasagna is Low Carb, Keto, Grain Free and Gluten Free! It's a delicious Low Carb Lasagna recipe for any night of the week!
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Easy Keto Low Carb Lasagna
This lasagna recipe has no noodles! The noodles are swapped with tender cabbage leaves and it's a pretty awesome replacement even if you don't follow a low carb or keto diet.
Boiling the cabbage helps to soften the leaves and provides just a subtle taste, barely noticeable even if you're not quite a fan of cabbage. It's a large meal so you can enjoy for dinner and have left overs for another day!
This easy cabbage lasagna recipe will win the whole family over. My kids loved it and they really didn't even miss the lasagna noodles. I adapted my Zucchini Lasagna recipe and my hubby actually likes this Cabbage Lasagna even better!
How to Make Cabbage Lasagna
Ingredients
Cabbage, ground beef, oil, salt, garlic, pepper, marinara, ricotta, eggs, mozzarella, spices, and parmesan cheese.
Directions
Preheat oven to 375 degrees F.
Bring a large pot of water to a boil. Add salt to pot once boiling.
Cut the cabbage into quarters and cut the stem off and place into boiling water.
Boil for 10 minutes or until outer leaves look translucent and tender. Drain and set aside to cool.
Cook ground beef in oil in a large skillet until browned completely. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
Assemble
Lay cabbage leaves to cover the bottom of the dish. Spread half the cheese mixture over the cabbage leaves.
Spread half the meat mixture over the cheese.
Lay more cabbage slices over the meat and repeat again with the rest of the cheese and meat mixture. Finish with the final slices of cabbage.
Top with 1 cup marinara sauce and 1 cup mozzarella cheese. Bake 30 minutes covered then uncovered for 10 minutes. Give it a quick 5 minute broil if you like a crispier topping.
More Low Carb Family Recipes:
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Cabbage Lasagna
Cabbage Lasagna (Keto, Low Carb, Gluten Free)
Ingredients
- 1 pound green cabbage
- 2 pounds grass fed ground beef
- 1 tablespoon avocado oil
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups marinara sauce divided
- 16 ounces ricotta cheese
- 2 cup mozzarella shredded, divided
- 2 eggs
- ½ teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- ⅓ cup parmesan cheese grated
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil. Add salt to pot once boiling. Cut the cabbage into quarters and cut the stem off and place into boiling water. Boil for 10 minutes or until outer leaves look translucent and tender. Drain and set aside to cool.
- Cook ground beef in oil in a large skillet until browned completely. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
- In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
To assemble in a 9 by 13 casserole dish:
- Lay cabbage leaves to cover the bottom of the dish. Spread half the cheese mixture over the cabbage leaves.
- Spread half the meat mixture over the cheese.
- Lay more cabbage slices over the meat and repeat again with the rest of the cheese and meat mixture. Finish with the final slices of cabbage.
- Top with 1 cup marinara sauce and 1 cup mozzarella cheese. Bake 30 minutes covered then uncovered for 10 minutes. Give it a quick 5 minute broil if you like a crispier topping.
Pon
Great recipe, does anyone know how many or appropriate ounces are in the one serving recipe? Thank you!
Brenda
Ounces for each serving I don't have for you. I just divided the entire dish evenly into 12 servings.
Angie H
Hits the spot for comfort food! Thank you Brenda!
Loni
I made this for dinner tonight and it is delicious! Seriously, I think this will be our lasagna go to from now on. So flavorful and both me and my husband didn't miss the noodles at all. Thanks so much!
Kim
Just got it all assembled to cook for dinner tonight. It took me a lot longer than 30 minutes to get it ready. Any how, I got it all in the pan, covered it, then realized I forgot the eggs! Oh well, we shall see how it turns out without eggs.
Paul A. Poley
Haven't tried this yet but I am definitely going to. You gave me back Lasagna. Something I haven't ate in years because of being a diabetic. Cabbage is one of my favorite foods. I already know I am going to love it. Thank you.
Cindy Browning
This was really good. I substituted cottage cheese for ricotta.
Bebe Johnson
I just made this and not only is it gorgeous out of the oven, it tastes delicious! Cabbage is my go-to for a base under sauces instead of pasta so this was right up my alley. Plus I now have multiple meals from one effort. This is a winner! The only change I made (and only because it was what I had in the pantry) was I used an arrabiata sauce so it’s a bit spicy. Great recipe— thanks!