Low Carb Keto Cabbage Lasagna Recipe (Gluten-Free)
This Easy Low Carb Cabbage Lasagna is Keto, Grain Free and Gluten Free! It’s a delicious Low Carb Lasagna recipe for any night of the week!
Easy Keto Low Carb Lasagna
This delicious lasagna recipe has no pasta noodles! The typical lasagna noodles are swapped with tender cabbage leaves and layered with a scrumptious meat sauce.
Once a cabbage head is boiled, the cabbage leaves are a pretty awesome replacement for a traditional lasagna noodle, even if you don’t follow a low carb or keto diet.
The best cooking process is boiling the cabbage leaves which provides just a subtle taste, barely noticeable, even if you’re not quite a fan of cabbage.
It’s a large hearty meal to enjoy for dinner with guests and have plenty of leftovers for another day or freeze for the next time you have a busy night and no time to cook!
This easy keto lasagna recipe will win the whole family over. My kids loved it and they really didn’t even miss the pasta layers.
I adapted my Zucchini Lasagna recipe and my hubby actually likes this yummy Cabbage Lasagna recipe even better!
The best way to win over friends with this low carb lifestyle is showing how sustainable it really is and that you don’t have FOMO (fear of missing out) when you can eat delicious recipes like this.
Carbs in Traditional Lasagna
Total carbs in one serving of a traditional frozen meat lasagna, according the app I use, Cronometer, has 35.3 grams total carbs and just 2.5 grams in dietary fiber.
So it has 32.8 g net carbs which is still quite high for a low carb or ketogenic diet.
Carbs in Cabbage Lasagna
5 grams total carbs in our Keto Cabbage Lasagna and 4 g net carbs per serving! Sounds like an easy win for either a keto diet or low carb diet!
A great way to share low carb recipes with the non low carb crowd!
Low-Carb Cabbage Lasagna Simple Ingredients
Cabbage
Ground beef or ground turkey could also be used
Olive oil
Sea salt
Garlic powder
Black pepper
My own keto marinara sauce or low carb pasta sauce or my low carb recipe for bolognese sauce
Part skim ricotta or you can replace with cottage cheese
Large eggs
Shredded mozzarella cheese spices
Grated parmesan cheese
Optional; red pepper flakes
Directions
Preheat oven to 375 degrees F.
Bring a large pot of salted water to a boil.
Cut the cabbage into quarters and cut the stem off and place into boiling water.
Boil for 10 minutes or until outer leaves look translucent and tender. Drain and set aside to cool on a paper towel-lined plate or baking sheet pan and pat the leaves with paper towels to dry excess water.
Cook ground meat in oil in a large skillet over medium heat until browned completely. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
Assemble
Lay whole cabbage leaves to cover the bottom of a l9 by 13 large baking dish. Spread half the cheese mixture over the cabbage leaves.
Spread half the cooked meat mixture over the ricotta layer.
Add another layer of cabbage leaves over the meat and repeat again with the rest of the cheese and meat mixture. Finish with the final layers of cabbage leaves.
Top with 1 cup homemade tomato sauce and 1 cup mozzarella cheese. Bake 30 minutes covered then uncovered for 10 minutes. Give it a quick 5 minute broil if you like a crispier topping.
How to Store
Store covered once cooled, in the fridge for up to 3 days or freeze in an airtight container for up to 3 months.
You can also cut into small pieces for individual servings and freeze for a convenient way to pack an easy lunch.
More Keto Lasagna Recipes
Keto Skillet Lasagna – no baking required
If you like low carb family friendly meals like this, you may also enjoy my meal plan membership!
Easy Cabbage Lasagna
Cabbage Lasagna (Keto, Low Carb, Gluten Free)
Ingredients
- 1 pound green cabbage
- 2 pounds grass fed lean ground beef
- 1 tbsp avocado oil
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups marinara sauce divided
- 16 ounces ricotta cheese
- 2 cup mozzarella shredded, divided
- 2 eggs
- 1/2 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 1/3 cup parmesan cheese grated
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil. Add salt to pot once boiling. Cut the cabbage into quarters and cut the stem off and place into boiling water. Boil for 10 minutes or until outer leaves look translucent and tender. Drain and set aside to cool.
- Cook ground beef in oil in a large skillet until browned completely. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
- In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
To assemble in a 9 by 13 casserole dish:
- Lay cabbage leaves to cover the bottom of the dish. Spread half the cheese mixture over the cabbage leaves.
- Spread half the meat mixture over the cheese.
- Lay more cabbage slices over the meat and repeat again with the rest of the cheese and meat mixture. Finish with the final slices of cabbage.
- Top with 1 cup marinara sauce and 1 cup mozzarella cheese. Bake 30 minutes covered then uncovered for 10 minutes. Give it a quick 5 minute broil if you like a crispier topping.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
WOW, FANTASTIC! BEEN LOW CARB FOR 3 MONTHS NOW AND NO IMITATION PASTA CAN HOLD A CANDLE TO THIS. WE BOTH LOVED IT. I DID STEAM INSTEAD OF BOIL AND CHOPPED MY CABBAGE. I ALSO USED COTTAGE CHEESE{WE DISLIKE RICOTTA} AND HALF SAUSAGE AND HALF BURGER. MAYBE A LITTLE HEAVY ON THE MOZZ TOO. LOL THANK YOU, THANK YOU, THANK YOU, FOR AN ACTUAL GREAT TASTING KETO RECIPE!
Thank you so much!
I actually prefer this to the pasta version. It’s not as heavy. We also add red pepper flakes for a bit of a kick.
Love that, thank you!
Yummy. Almost don’t miss the noodles. 🙂
Awesome!
I made this last night I really liked it but why is there a lot of liquid?
I know the recipe says bake covered for 30
Mins; I bake it uncovered and it dries up some excess liquid from canbage
Brenda, your LOW CARB KETO CABBAGE LASAGNA RECIPE is in our rotation. It is delicious and excellent for anyone, including people wanting to lose weight or wanting to curb blood sugar count. We freeze any left-overs (when applicable) and they are just as good, if not even better. Thanks!!!!
I have some leftover red/purple cabbage left from another recipe and was wondering if I could use it in this recipes. What do you think?
THANKS!
Sure, that will work!
This was bloody yum. When I said in my house it was with cabbage their faces were like what. But once I cooked it and served it up and they ate it, they said when are you making that again. While it’s a bit high in fat for us (losing weight) as a diabetic it was fantastic with the very low carbs
Since a diabetic diagnosis, I make my husband rate my meals 1 to 10. This way, I know what recipes to keep in my cookbook. He rated this 10+. And I did, too. The only change I made was using cottage cheese rather than ricotta. Other than that, I made it exactly as written. This is a fantastic dinner entree for anyone on any diet! Thank you.
I made this and my family really liked it. I was hoping I would and I did. Not a fun of cabbage but it was really good in this recipe.
Thank you Brenda!
Can this be frozen after?
My hint: instead of boiling the cabbage put it in the freezer a couple days before you make it. Pull it out the morning before you make this . When it thaws it will be flexible and easy to work with just like boiling it without the boiling.
I am sure going to try this- so excited to try! I love that I was able to see a video so watching a video then reading the recipe should really help.
Delicious!
Do you drain the fat off the browned meat? Orinarilly I wouldn’t even ask, except it’s keto xD
You can, but I did not.
Grass fed beef usually has very little fat to drain
Great recipe, does anyone know how many or appropriate ounces are in the one serving recipe? Thank you!
Ounces for each serving I don’t have for you. I just divided the entire dish evenly into 12 servings.
Hits the spot for comfort food! Thank you Brenda!
I made this for dinner tonight and it is delicious! Seriously, I think this will be our lasagna go to from now on. So flavorful and both me and my husband didn’t miss the noodles at all. Thanks so much!