Low Carb Cabbage Lasagna (Keto, Gluten-Free)
This low carb cabbage lasagna is exactly what mom used to make. Gluten-free and keto friendly it swaps out noodles for cabbage in this low carb italian dish!
Ingredients
- 1.5 pound ground beef (85/15)
- 1 head cabbage
- 10 oz sugar free tomato sauce (I used garden style)
- 8 ounces whole milk ricotta cheese
- 8 ounce shredded mozzarella
Instructions
- In this recipe I used a 9x9 baking dish. So if you have a larger family adjust accordingly
- brown ground beef and season with salt and pepper
- While the brown beef is cooking if you want you cabbage softer boil for 5-10 minutes until desired tenderness. If you want more of a bite leave cabbage raw
- After brown beef and/or cabbage is ready begin to layer inside baking dish
- cabbage, ground beef, ricotta cheese and mozzarella. I was able to do 3 layers
- bake in oven at 375ºF for about 20 minutes if you boiled your cabbage. If you left them raw cook until desired tenderness is reach. 35-40 minutes should be ample time at that temperature.
- Allow cabbage lasagna to set. As it cools over time the lasagna should form more fully.
- Preheat oven to 375ºF
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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