Low Carb Cabbage Lasagna (Keto, Gluten-Free)
Discover the delightful Low Carb Cabbage Lasagna (Keto, Gluten-Free), a heartwarming twist on the classic Italian dish. By swapping traditional pasta for tender cabbage leaves, this recipe creates a low-carb and gluten-free option that’s perfect for family dinners, meal prepping, or cozy gatherings. With layers of seasoned ground beef, creamy ricotta, and gooey mozzarella cheese, each bite is bursting with flavor—without the guilt. This easy-to-follow recipe ensures you can whip up a wholesome meal that satisfies your cravings while adhering to your dietary goals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1.5 pounds ground beef (85/15)
- 1 head cabbage
- 10 oz sugar-free tomato sauce
- 8 oz whole milk ricotta cheese
- 8 oz shredded mozzarella
Instructions
- Preheat your oven to 375ºF.
- In a skillet over medium heat, brown the ground beef until fully cooked; season with salt and pepper.
- Boil water in a pot; add cabbage leaves and cook for 5-10 minutes if you prefer them softer, or leave raw for crunch.
- In a baking dish, layer the ingredients as follows: cabbage, ground beef, ricotta cheese, and mozzarella. Repeat layers until all ingredients are used.
- Bake in the preheated oven: 20 minutes if cabbage was boiled; 35-40 minutes if using raw cabbage.
- Allow to cool slightly before slicing and serving.
Nutrition
- Serving Size: 1 piece (approx. 200g)
- Calories: 376
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg