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