Ultimate Low Carb Cabbage Lasagna (Keto & Ultra-Cheesy!)
Miss real Italian comfort food? Try our easy low carb cabbage lasagna recipe. It's perfectly thick, layered with meat and cheese, and packs under 7g net carbs!
Ingredients
- For the Vegetable "Pasta" Sheets:
1 large head fresh green cabbage (outer leaves carefully removed)
1 tbsp fine sea salt (for the boiling water)
- For the Thick Red Meat Sauce:
½ lb lean ground beef (85% lean)
1 small yellow onion (finely diced)
2 cups low-carb sugar-free marinara sauce
A pinch of salt and black pepper (to taste)
- For the Creamy White Cheese Layers:
15 oz (425g) full-fat ricotta cheese
1 large fresh egg (beaten)
½ tsp garlic powder
2 ½ cups whole-milk mozzarella cheese (shredded, divided)
½ cup parmesan cheese (freshly grated, divided)
Instructions
Fill a large, deep pot with water, add 1 tablespoon of salt, and bring it to a rolling boil over high heat. Carefully slice the hard core out of the bottom of your cabbage head, then gently peel off 12 to 14 large outer leaves. Drop the leaves into the boiling water for exactly 3 minutes until they are soft and bendable, then pull them out using kitchen tongs.
Lay the wet cabbage leaves completely flat across clean kitchen towels. Take paper towels and firmly press down on the tops of the leaves to remove all trapped moisture. Take a small knife and carefully shave down the thick, woody white vein running down the back center of each leaf so the sheets lay completely flat.
Set your oven to preheat to 375°F (190°C). Place a deep skillet over medium-high heat and drop in the ground beef, and diced onion. Cook for 6 to 8 minutes while breaking the meat up into fine crumbles. Carefully drain off any hot grease from the pan, pour in the marinara sauce, and simmer on low for 10 minutes until thick.
In a medium mixing bowl, combine your full-fat ricotta cheese, the beaten egg, garlic powder, half of your shredded mozzarella, and half of your grated parmesan cheese. Mix the ingredients together heavily with a spoon until the white filling looks completely light, creamy, and uniform.
Grab your 9x13-inch baking dish. Spread a thin layer of your thick meat sauce across the very bottom. Place 3 to 4 dried cabbage leaves over the sauce, overlapping them slightly. Smooth half of your ricotta mixture over the leaves, sprinkle a handful of mozzarella, and top with a thick layer of meat sauce. Repeat this layering pattern one more time.
Place your last 4 cabbage leaves over the meat sauce. Cover them with the absolute last of the red meat sauce, then smother the entire surface with your remaining mozzarella and parmesan cheese. Cover the pan loosely with foil and bake for 20 minutes. Remove the foil and bake uncovered for 15 minutes more until the cheese is bubbling and golden-brown. Rest for 15 minutes before slicing.
Notes
Shave the Center Veins: Always use a small knife to shave down the thick, woody stem running down the back of each cabbage leaf. Flattening the leaves makes your lasagna stack beautifully without massive air pockets. Simmer the Marinara Down: Make sure to simmer your meat sauce uncovered until it is thick and heavy. A watery red sauce will instantly soak into the vegetables and turn your baked lasagna into a runny soup. Squeeze the Leaves Dry: After boiling your cabbage leaves, press down on them firmly with dry paper towels. Removing the internal water from the vegetable sheets is the golden rule for preventing a soggy casserole. The 15-Minute Cooling Rule: Never cut into the lasagna right out of the oven. Let it rest untouched on your counter for 15 minutes so the melted cheeses can set and lock the clean layers into place for slicing. Grate Your Own Block: Avoid pre-bagged shredded cheeses. They contain starches that stop them from clumping in the bag, which prevents the mozzarella from melting into that smooth, glossy restaurant-style blanket.