Keto cabbage lasagna is a fantastic low-carb alternative to traditional lasagna, replacing pasta sheets with thin layers of cabbage. It’s a great way to enjoy lasagna while keeping it keto-friendly. Here’s a simple recipe:
Ingredients:
- 1 medium head of cabbage (for the lasagna sheets)
- 1 lb ground beef (or ground turkey, sausage, or a mix)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes (make sure it’s no sugar added)
- 1/4 cup tomato paste
- 1/2 cup water or broth (for sauce)
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 1 egg (to bind the ricotta)
Instructions:
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Prepare the Cabbage:
- Preheat your oven to 375°F (190°C).
- Slice the cabbage into individual leaves, carefully cutting out the tough stem from each leaf. You’ll need about 12-15 leaves, depending on the size of your cabbage.
- Blanch the cabbage leaves in boiling water for 2-3 minutes until softened, then drain and set them aside on a towel to dry off.
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Make the Meat Sauce:
- In a large skillet, cook the ground beef (or chosen meat) over medium-high heat, breaking it up as it cooks. Once browned, drain any excess fat.
- Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
- Stir in the crushed tomatoes, tomato paste, water (or broth), oregano, basil, salt, pepper, and red pepper flakes. Bring the sauce to a simmer and let it cook for 15-20 minutes to thicken and combine the flavors. Taste and adjust seasoning as needed.
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Prepare the Ricotta Mixture:
- In a bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, and the egg. Mix until smooth. Season with a pinch of salt and pepper.
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Assemble the Lasagna:
- In a baking dish, start by layering the bottom with a bit of the meat sauce.
- Place a layer of cabbage leaves on top of the sauce.
- Add a layer of the ricotta mixture on top of the cabbage, followed by a layer of meat sauce.
- Repeat these layers (cabbage, ricotta mixture, meat sauce) until all ingredients are used, finishing with a layer of meat sauce on top.
- Sprinkle the remaining mozzarella cheese over the top for a melty, cheesy finish.
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Bake:
- Cover the lasagna with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese on top is golden and bubbly.
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Serve:
- Let the lasagna cool for about 5-10 minutes before slicing and serving. Garnish with fresh herbs, like basil or parsley, if desired.
Tips:
- You can make this dish ahead of time and store it in the fridge for a day or two before baking.
- If you want to make it extra cheesy, feel free to add more mozzarella or even some provolone between layers.
- To reduce the moisture from cabbage, you can lightly salt the cabbage leaves and let them sit for a few minutes before using them to help release excess water.
Enjoy this comforting, low-carb, keto-friendly lasagna!
