Keto Cabbage Lasagna

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Keto Cabbage Lasagna

Yield: 6

Author: Auntie Sue

Prep time: 30 MinCook time: 50 MinInactive time: 15 MinTotal time: 1 H & 35 M

Cabbage lasagna? It may sound a bit different, but I assure you, it’s delicious and ideal for a low-carb diet. Here’s everything you need to know about making this tasty lasagna dish.

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Ingredients

For the “noodles”

• 1 medium-sized head green cabbage

For the tomato sauce

• 2 tbsp extra virgin olive oil
• 3 cloves of garlic
• 1 medium onion, chopped finely
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 lb lean ground beef
• 1 jar tomato sauce (passata or canned crushed tomatoes work fine here)

For the cheese mixture

• 500g smooth full-fat ricotta cheese
• 1 egg
• ¾ cup frozen spinach (thawed)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the topping

• 2 cups shredded full-fat mozzarella cheese

Instructions

Prep the cabbage

1. Trim the core off the cabbage and score around the edges of the core to loosen the leaves.
2. Boil a large pot of water and place the cabbage in the pot. Cook for 10 minutes or until the cabbage leaves soften. They should be about halfway cooked.
3. Use a pair of tongs to gently remove the cabbage leaves and place them in a colander to drain thoroughly.

Prepare the sauce

1. In a heavy-bottomed pot, heat the olive oil on medium heat.
2. Add the garlic and onions and saute until softened but not browned.
3. Add oregano, salt and pepper.
4. Add in the ground beef and cook until no longer pink.
5. Add the passata and simmer for 20-30 minutes with the lid off to develop the flavours and make the sauce nice and thick. You want a thicker sauce because the cabbage contains a lot of water.

Prepare the cheese mixture

1. Place ricotta in a medium bowl.
2. Stir in the egg, thawed spinach and salt and pepper.

Layer the lasagna

1. Preheat your oven to 350F.
2. In a deep glass casserole dish, begin by adding a ladle of the sauce to the bottom of the dish.
3. Add a layer of the cabbage.
4. Add a ½ inch layer of the ricotta mixture.
5. Repeat the layering process until the dish is full. Finish off with a layer of sauce.
6. Top with the mozzarella cheese.
7. Bake, uncovered, in the oven for 45-50 minutes or until the top layer of cheese is golden and bubbling.
8. Allow the lasagna to rest out of the oven for 10-15 minutes before serving.

Nutrition Facts

Calories

494

Fat

29 g

Sat. Fat

15 g

Carbs

22 g

Fiber

7 g

Net carbs

15 g

Sugar

10 g

Protein

39 g

Sodium

1526 mg

Cholesterol

146 mg

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Layering the cabbage lasagna