Keto Cabbage Lasagna | Low Carb Comfort Food

Keto Cabbage Lasagna is a tasty low-carb version of the beloved Italian comfort food using cabbage leaves in place of lasagna pasta sheets! This hearty, and flavorful dish retains all those layers of savory goodness you know and love with the combination of savory ground beef or sausage, creamy ricotta cheese, gooey mozzarella and tangy low-carb marinara sauce. With the flavor profile of soft and sweet cabbage leaves, that pairs perfect with the cheesy filling – while having just a few carbs, it’s truly ideal for anyone on a ketogenic way of eating.

Not at all that lasagna that makes you feeling heavy and bloated, but is super light while also being very filling – meaning you won’t be hungry for a good few hours. Keto Cabbage Lasagna is also a good way to slide some extra veggies into your meal and without losing any flavour! Whether you’re making it for your family, batch cooking it, or serving as a weekend dinner, this recipe brings comfort to the table in every bite. It’s also perfect for when you are craving comfort food, but need it to fit in with your macros—the fats, the protein, the flavour—all three together without the added unnecessary carbs. With minimal prep and healthy ingredients, Keto Cabbage Lasagna is sure to make it on your weekly keto menu plan.

Keto Cabbage Lasagna Recipe

Whew, now that we know what makes Keto Cabbage Lasagna special, we can get down to making it. We will discuss the appropriate instruments, the list of fresh and keto-friendly ingredients, and the instructions before you make the most delicious shrimp scampi. We’ll also contribute to the calorie content so you can easily track your macros. From the time it takes to prepare to the time it needs to cook, to the time it takes to rest, you’ll have everything you need to make this recipe easily at home. Whether you’re a beginner to keto cooking or an old pro, you will love how easy, tasty, and family-friendly this recipe is.

Keto Cabbage Lasagna

Keto Cabbage Lasagna is a low-carb, cheesy, and hearty dish that swaps pasta sheets with cabbage leaves for a healthier twist. It’s satisfying, flavorful, and perfect for keto-friendly comfort food.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 Persons

Course: Main Course

Cuisine: Italian

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head of cabbage (leaves separated)
• 1 lb beef or sausage
• 2 cups shredded mozzarella cheese
• 1 cup ricotta or cottage cheese
• 1 cup grated Parmesan cheese
• 2 cups low-carb marinara sauce
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• Salt and pepper to taste

Equipment

• 1 Large pot (to blanch cabbage)
• 1 Skillet or pan
• 1 Mixing bowls
• 1 Baking dish (9x13 inch recommended)
• 1 Spatula and spoon
• 1 Knife and Cutting Board

Method

 

1. Blanch Cabbage: Remove cabbage leaves and cook in boiling salted water for 2–3 minutes, or until soft. Drain and set aside.
2. Cook Meat: In a large pan, heat olive oil and cook onion and garlic. Stir in ground beef or sausage and season with oregano, salt and pepper; cook until brown. Stir in marinara sauce.
3. Prepare Cheese Mixture: In a bowl, mix ricotta, half the Parmesan, and some Italian seasoning.
4. Layer Lasagna: Spread a little bit of meat sauce in a baking dish, layer with cabbage, cheese mixture, and mozzarella. Continue to build layers until both kinds of ingredients are used up. Sprinkle with additional mozzarella and Parmesan.
5. Bake: Cover with foil and bake at 375 F (190 C), for 30 minutes. Uncover and bake 10–15 minutes more, until bubbling and golden.
6. Rest & Serve: Let it rest for 10 minutes before slicing and serving.

Notes

• Use green cabbage for a salad that keeps better than a red cabbage one.
• Pat dry blanched cabbage leaves to avoid extra moisture.
• You could add some spinach or mushrooms for extra nutrients.
• For extra creaminess, mix cream cheese with ricotta.
• You can even make ahead and freeze for a convenient keto meal.

Keto Cabbage Lasagna Nutrition

Frequently Asked Questions

Ques: Can I freeze Keto Cabbage Lasagna?
Ans: Yes, it freezes well for up to 2 months.

Ques: Can I use red cabbage instead of green?
Ans: Green is better as it’s sturdier and milder in flavour.

Ques: Can I make this vegetarian?
Ans: Yes, just replace meat with mushrooms or spinach.

Ques: Is ricotta necessary?
Ans: You can substitute with cottage cheese or cream cheese.

Ques: How do I reheat it?
Ans: Warm in the oven at 350°F for best results.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.