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low carb cabbage lasagna in baking dish

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!
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Servings 9 servings


  • 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


  • 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
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