Description
This low-carb cabbage lasagna is a delicious and satisfying alternative to traditional lasagna, perfect for those following a keto diet.
Ingredients
Scale
- 1 large head of green cabbage
- 1 pound ground beef or Italian sausage
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 2 cups marinara sauce (low-carb if desired)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil. Remove the core from the cabbage and carefully peel off the leaves. Blanch the leaves in boiling water for about 2-3 minutes until softened. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground beef or sausage, season with salt and pepper, and cook until browned. Drain excess fat.
- In a bowl, combine ricotta cheese, egg, Italian seasoning, and a pinch of salt and pepper. Mix until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Layer 3-4 cabbage leaves over the sauce, followed by half of the meat mixture, half of the ricotta mixture, and a third of the mozzarella cheese. Repeat layers, finishing with cabbage leaves and marinara sauce on top. Sprinkle remaining mozzarella cheese over the top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before slicing and serving. Enjoy your keto-friendly cabbage lasagna!
Notes
- You can substitute the ground beef with ground turkey or chicken for a lighter option.
- Feel free to add your favorite vegetables or spices to customize the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 6
- Fiber: 2
- Protein: 20
- Cholesterol: 70
Keywords: Keto lasagna, Low-carb lasagna, Cabbage lasagna recipe, Easy keto dinner, Healthy lasagna alternative