Keto Classic Lasagna
Hello, my fellow foodie adventurers!
Today’s quest is a true Italian comfort food classic with a keto twist: Keto Classic Lasagna! We’re keeping all the rich, savory layers you love — seasoned ground beef, melty mozzarella, creamy ricotta, and tangy marinara — but swapping the high-carb pasta for tender cabbage leaves. I know it sounds unusual at first, but trust me… it works beautifully! The cabbage becomes soft and flexible, soaking up all those delicious flavors without overpowering the dish. This is one of those recipes that makes you forget you’re eating keto.
What You’ll Need (The Quest Inventory)
- 1 large head of cabbage
- 1 tsp salt (for boiling water)
- 1 lb ground beef (grass-fed preferred)
- 1 tsp minced garlic
- 2 tbsp fresh parsley, chopped
- 15 oz ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 large egg
- ½ tsp Italian seasoning
- 14 oz Rao’s no-sugar-added marinara sauce
- 1 cup shredded mozzarella cheese
How to Forge the Feast (The Quest Steps)
- 1. Fill a large pot with water, add 1 tsp salt, and bring to a boil. Carefully peel the leaves off the cabbage head and boil them for about 20 minutes until tender and pliable. Drain and set aside.
- 2. Cook the meat While the cabbage boils, heat a large skillet over medium heat. Cook the ground beef with minced garlic, parsley, and a pinch of salt until browned. Drain any excess fat and set aside.
- 3. In a medium bowl, mix together the ricotta cheese, grated Parmesan, egg, Italian seasoning, and a pinch of salt. Set aside.
- 4. Preheat oven to 350°F. Spread a thin layer of marinara sauce on the bottom of an 8×8 baking dish. Layer half the cooked cabbage leaves over the sauce. Spread half the ricotta mixture over the cabbage , followed by half the cooked ground beef. Repeat the layers: cabbage, ricotta, beef. Finish with the remaining marinara sauce and top generously with shredded mozzarella cheese.
- 5. Bake for 30 minutes, or until hot and bubbly. Let the lasagna rest for 15 minutes before slicing (this helps it hold together better).
Tips Tricks & Tasty Variations
This Keto Lasagna is proof that you don’t have to give up your favorite comfort foods. It’s hearty, cheesy, and deeply satisfying — even the non-keto family members will love it!
Tips:
- Pat the cabbage leaves dry after boiling — this prevents a watery lasagna.
- Let it rest! Cutting too soon can make it fall apart.
- For extra crispiness on top, broil for the last 2–3 minutes.
Tasty Variations:
- Add a layer of sautéed mushrooms or spinach for more veggies.
- Use Italian sausage instead of ground beef for bolder flavor.
- Make it spicier with red pepper flakes or hot Italian sausage.
- For even lower carbs, reduce the marinara or use a homemade version.
Tag me when you make it — I want to see your cheesy cabbage lasagna creations!
Keto Classic Lasagna
Rich, savory layers you love — seasoned ground beef, melty mozzarella, creamy ricotta, and tangy marinara — but swapping the high-carb pasta for tender cabbage leaves.
Ingredients
- 1 head cabbage
- 1 tsp salt
- 1 lb ground beef grass fed
- 1 tsp minced garlic
- 2 tbsp fresh parsley
- 15 oz ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 egg
- 1/2 tsp Italian seasoning
- 14 oz Rao's no- sugar added marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Fill a large pot with water, add 1 tsp salt, and bring to a boil. Carefully peel the leaves off the cabbage head and boil them for about 20 minutes until tender and pliable. Drain and set aside.
- While the cabbage boils, heat a large skillet over medium heat. Cook the ground beef with minced garlic, parsley, and a pinch of salt until browned. Drain any excess fat and set aside.
- In a medium bowl, mix together the ricotta cheese, grated Parmesan, egg, Italian seasoning, and a pinch of salt. Set aside.
- Preheat oven to 350°F. Spread a thin layer of marinara sauce on the bottom of an 8x8 baking dish. Layer half the cooked cabbage leaves over the sauce. Spread half the ricotta mixture over the cabbage , followed by half the cooked ground beef. Repeat the layers: cabbage, ricotta, beef. Finish with the remaining marinara sauce and top generously with shredded mozzarella cheese.
- Bake for 30 minutes, or until hot and bubbly. Let the lasagna rest for 15 minutes before slicing (this helps it hold together better).
Notes
Cals-385/ fat-29/ pro-25/ carbs- 6/ fiber-1.1/ net carbs-4.9