Keto Cabbage Lasagna

Ingredients

• 15 oz Ricotta Cheese (full‑fat, whole container)
• 1 lb Ground Beef (80% lean; can substitute Italian sausage)
• 1 tsp Italian Seasoning (Dried blend of oregano, basil, thyme, etc.)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.5 tsp Salt (Kosher or table salt)
• 1 large Egg (Room temperature)
• 1 tbsp Garlic (Minced fresh garlic)
• 15 oz Alfredo Sauce (Store‑bought, full‑fat)
• 7.5 oz Red Marinara Sauce (Half a standard jar; use more if you like red sauce)
• 1 head Cabbage (Green cabbage, medium size)
• 0.5 medium Onion (Diced)
• 2 cups Italian Cheese Blend (Shredded mozzarella‑provolone blend)
• 0.25 cup Parmesan Cheese (Finely grated, for topping)
• 1 tbsp Olive Oil (Extra‑virgin)
• 2 cups Mixed Salad Greens (Optional side salad)
• 1 medium Tomato (Diced for salad)
• 2 tbsp Ranch Dressing (For salad; can substitute Caesar)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it preheat while you prepare the other components.

   Time: PT10M

   Temperature: 425°F

2. Steam the Cabbage

   Place the whole cabbage head in a large pot, add enough water to come about halfway up the leaves, cover with a lid and bring to a boil. Steam until the outer leaves are tender (about 12 minutes).

   Time: PT12M

3. Sauté Onion & Garlic

   Heat 1 tbsp olive oil in a skillet over medium‑high. Add the diced onion and cook until translucent, then add the minced garlic and sauté for another minute.

   Time: PT5M

4. Brown the Meat

   Add the ground beef (or sausage) to the skillet. Break it up with a spatula, season with ½ tsp salt, ½ tsp pepper, and 1 tsp Italian seasoning. Cook until fully browned, about 8 minutes.

   Time: PT8M

5. Warm the Sauces

   In a separate saucepan, combine the whole jar of alfredo sauce with half a jar of red marinara. Reduce heat to low and stir until warmed through, about 5 minutes.

   Time: PT5M

6. Mix Ricotta Filling

   In a mixing bowl, combine the ricotta cheese with one large egg, a pinch of salt and pepper. Stir until smooth and the egg is fully incorporated.

   Time: PT3M

7. Prepare Cabbage Leaves

   Drain the steamed cabbage in a colander and let it cool for a few minutes. Once cool enough to handle, peel off the outer leaves. Trim away the tough white core and any overly bitter white parts, keeping only the flexible green leaves. Set aside about 12‑14 usable leaves.

   Time: PT10M

8. Assemble the Lasagna

   Spread a thin layer of the sauce on the bottom of the baking dish. Lay cabbage leaves in an overlapping pattern to cover the base. Add half the browned meat, sprinkle with 1 cup of Italian cheese blend, then dollop half of the ricotta mixture and spread gently. Repeat with another layer of cabbage leaves, the remaining meat, the rest of the cheese blend, and the remaining ricotta. Finish with the remaining sauce and a generous sprinkling of Parmesan and the remaining Italian cheese.

   Time: PT10M

9. Bake Covered

   Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.

   Time: PT30M

   Temperature: 425°F

10. Broil for a Golden Top

    Remove the foil, switch the oven to broil, and cook for about 3 minutes at 500°F until the cheese on top is bubbly and lightly browned. Watch closely to avoid burning.

    Time: PT3M

    Temperature: 500°F

11. Rest Before Serving

    Allow the lasagna to rest for 15 minutes. This lets the layers set and makes slicing easier.

    Time: PT15M

12. Prepare Optional Side Salad

    Toss the mixed salad greens with diced tomato, a drizzle of ranch (or Caesar) dressing, a pinch of pepper, and a sprinkle of Parmesan. Chill until ready to serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

10g

Fat

22g

Fiber

3g

Ingredient Substitutions

• Instead of Ricotta Cheese: Cottage cheese, Mozzarella
• Instead of Ground Beef: Ground pork, Ground turkey, Italian sausage
• Instead of Italian Seasoning: Oregano + basil + thyme
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Egg: Egg replacer
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Alfredo Sauce: Homemade alfredo, Cream cheese + butter
• Instead of Red Marinara Sauce: Crushed tomatoes with herbs
• Instead of Cabbage: Collard greens leaves, Kale leaves
• Instead of Onion: Shallot
• Instead of Italian Cheese Blend: Shredded mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil: Avocado oil
• Instead of Mixed Salad Greens: Arugula, Spinach
• Instead of Tomato: Cherry tomatoes
• Instead of Ranch Dressing: Caesar dressing

Equipment Needed

• Large Pot
• Skillet
• Saucepan
• Mixing Bowl
• Baking Dish
• Aluminum Foil
• Cutting Board
• Chef's Knife
• Strainer
• Measuring Cups and Spoons
• Grater
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Steam the cabbage until tender but not mushy.
• Remove the bitter white core from the cabbage leaves.
• Layer the ingredients evenly and do not over‑compress the leaves.
• Cover with foil during the first bake to keep moisture in.
• Broil briefly to achieve a golden, crispy cheese topping.

Chef Tips from the Video

• Use a sharp knife to trim the cabbage core quickly.
• For extra flavor, add a pinch of red pepper flakes to the meat mixture.
• Garnish the finished lasagna with fresh parsley flakes for color and freshness.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly and store for up to 4 days.

Freezer: Wrap the assembled, uncooked lasagna in plastic wrap and foil; freeze up to 2 months. Bake from frozen, adding 15‑20 minutes to baking time.

Room temperature: Not recommended; the dish contains dairy and meat.

Make-Ahead Tips

• Assemble the lasagna up to the foil‑cover step and refrigerate for up to 24 hours before baking.
• Fully assembled and frozen lasagna can be baked directly from the freezer; increase bake time by 15‑20 minutes.

Frequently Asked Questions