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!
- 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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