Keto Cabbage Lasagna

Ingredients

• 1 head Green Cabbage (Large, outer leaves removed, core cut off; leaves separated for layering)
• 2 pounds Ground Beef (80% lean, preferably grass‑fed)
• 40 ounces Tomato Sauce (Rao's homemade sauce (3‑4 carbs per ½ cup) or any low‑carb marinara)
• 32 ounces Mozzarella Cheese (Freshly shredded; can use sliced mozzarella if preferred)
• 3 pounds Ricotta Cheese (Full‑fat ricotta)
• 3 large Eggs (Beaten)
• 1.5 cups Parmesan Cheese (Freshly grated)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black Pepper (Freshly ground, to taste)

Instructions

1. Prepare Cabbage Leaves

   Remove the outer leaves of the cabbage, pull off whole leaves, cut out the tough central core, and set aside the two side pieces. Bring a large pot of salted water to a boil and blanch the cabbage leaves for about 5 minutes until just tender, then drain and pat dry.

   Time: PT10M

   Temperature: boiling water

2. Mix Ricotta Filling

   In a mixing bowl combine the ricotta cheese, beaten eggs, grated Parmesan, a pinch of salt and pepper. Stir until smooth and well‑incorporated.

   Time: PT5M

3. Cook Ground Beef and Sauce

   Heat a skillet over medium heat, add the ground beef and brown, breaking it up with a spatula, for about 7 minutes until no pink remains. Drain excess fat if desired, then stir in the 40 oz tomato sauce and simmer for 5 minutes.

   Time: PT12M

   Temperature: medium heat

4. Assemble the Lasagna

   Spread a thin layer of meat sauce on the bottom of the glass baking dish. Layer cabbage leaves over the sauce, then spread half of the ricotta mixture, sprinkle a generous amount of shredded mozzarella, and repeat the layers. Finish with a final layer of sauce and the remaining mozzarella on top.

   Time: PT10M

5. Bake

   Preheat the oven to 350°F. Place the assembled lasagna in the oven and bake for 20‑25 minutes, or until the cheese is bubbly and golden.

   Time: PT25M

   Temperature: 350°F

6. Rest and Serve

   Remove the lasagna from the oven and let it sit for about 5 minutes before cutting. This rest period helps the layers set.

   Time: PT5M

Nutrition Facts

Calories

1000

Protein

67 g

Carbohydrates

11 g

Fat

90 g

Fiber

3 g