KETO Cabbage Lasagna (Vegetarian)

Ingredients

• 2 stalks Celery (diced, part of mirepoix)
• 1 large Onion (diced, part of mirepoix)
• 2 medium Carrot (diced, part of mirepoix)
• 3 cloves Garlic (minced, part of mirepoix)
• 1.5 lb Mixed Mushrooms (oyster, shiitake, cremini) (quartered before processing)
• 2 tbsp Extra Virgin Olive Oil (for sautéing)
• 0.5 cup Red Wine (deglazing, Thrive Market brand)
• 1 cup Whole Milk (adds richness)
• 1 pinch Ground Nutmeg
• 28 oz Crushed Tomatoes (no added sugar)
• 2 tbsp Tomato Paste
• to taste tsp Salt
• to taste tsp Black Pepper
• 1 head Green Cabbage (core removed, leaves blanched)
• 3 cup Ricotta Cheese (full‑fat)
• 0.5 cup Parmesan Cheese (grated)
• 2 large Eggs (beaten)
• 4 cup Shredded Mozzarella Cheese (low‑moisture, shredded)

Instructions

1. Prepare Mirepoix

   Dice the celery stalks, onion, and carrots into uniform pieces and mince the garlic.

   Time: PT10M

2. Process Mushrooms

   Quarter the mixed mushrooms and pulse them in the food processor in batches until coarsely chopped; avoid over‑processing into a puree.

   Time: PT5M

3. Blanch Cabbage Leaves

   Bring a large pot of water to a rolling boil, add the whole cabbage head, and boil for 3‑4 minutes until the outer leaves separate easily. Remove, cool under cold water, and peel off whole leaves; trim thick stems if needed.

   Time: PT10M

4. Make Ricotta Mixture

   In a mixing bowl combine ricotta cheese, grated Parmesan, beaten eggs, a pinch of salt and pepper. Mix until smooth.

   Time: PT5M

5. Sauté Mirepoix

   Heat 2 tbsp olive oil in the Dutch oven over medium heat. Add the diced mirepoix, season with salt and pepper, and sauté for 7‑8 minutes until softened and lightly caramelized.

   Time: PT8M

   Temperature: medium heat

6. Cook Mushrooms

   Add the processed mushrooms to the pot and cook for about 8 minutes, stirring, until they release moisture and develop some color.

   Time: PT8M

   Temperature: medium heat

7. Deglaze with Red Wine

   Pour in ½ cup red wine, scraping the browned bits from the bottom of the pot. Let it reduce for 2‑3 minutes.

   Time: PT3M

   Temperature: medium heat

8. Add Milk and Nutmeg

   Stir in 1 cup whole milk and a pinch of ground nutmeg. Simmer, stirring, until the milk is mostly absorbed (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

9. Incorporate Tomatoes

   Add the 28‑oz can of crushed tomatoes and 2 tbsp tomato paste. Season with additional salt and pepper, stir to combine, and bring to a gentle simmer.

   Time: PT2M

   Temperature: medium heat

10. Simmer Bolognese Sauce

    Reduce heat to low, partially cover the Dutch oven (lid half‑on) and let the sauce simmer for 1 hour 30 minutes, stirring every 15 minutes. The sauce should thicken, reduce, and turn a deep red color.

    Time: PT1H30M

    Temperature: low heat

11. Preheat Oven

    While the sauce simmers, preheat the oven to 350°F (175°C).

    Time: PT10M

    Temperature: 350°F

12. Assemble Lasagna

    In a 9×13‑inch baking dish, spread a thin layer of mushroom sauce, then layer cabbage leaves to fully cover the sauce. Add half of the ricotta mixture, sprinkle 1 cup shredded mozzarella, then repeat the sauce‑leaf‑ricotta‑mozzarella layers two more times, ending with a final layer of sauce and the remaining mozzarella on top.

    Time: PT15M

13. Bake Lasagna

    Place the assembled lasagna in the preheated oven and bake for 35 minutes, or until the top is bubbly and golden brown.

    Time: PT35M

    Temperature: 350°F

14. Rest Before Serving

    Remove the lasagna from the oven and let it rest for 5‑10 minutes before cutting to allow the layers to set.

    Time: PT7M

Nutrition Facts

Calories

380

Protein

22g

Carbohydrates

12g

Fat

22g

Fiber

4g