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Keto Cabbage Lasagna

Don't waste a single carb on boring, old lasagna noodles when you can enjoy this low-carb & keto cabbage lasagna recipe instead!??
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Italian
Keyword: cabbage lasagna recipe, keto lasagna recipe, low-carb lasagna
Servings: 6 people
Calories: 327kcal
Author: Dani


  • 1 lb grass-fed ground beef
  • 1 jar favorite organic marinara
  • 1 head cabbage
  • 1 16oz pack shredded organic mozzarella
  • 12 oz organic cottage cheese
  • 1 pasture raised egg
  • 1 handful fresh basil
  • 1 tomato


  • Preheat oven to 375. 
  • Cut the bottom of the head of cabbage.
  • Break apart the leaves and steam them. Layer each individual leaf in the steamer, it will take about ten minutes to steam.
  • While that's steaming, start sautéing the ground beef. Once cooked, drain and add the jar of marinara.
  • You can use plain ricotta, but I prefer cottage cheese. I blend it with an egg and fresh basil. This add more protein, but again you can just use ricotta if you prefer.
  • Now you're ready to layer! Add a little of the beef/marinara mixture to the bottom of a baking dish.
  • Then add a layer of cabbage leaves, a layer of ground beef, a layer of the cottage cheese, then a layer of cheese. Repeat until all ingredients are used.
  • For the top layer, add a layer of cheese and slices of tomato. 
  • Bake for about 30 minutes, until the cheese is nice and bubbly. 
  • Top with fresh basil. 


  • For convenience sake, you can use store-bought marinara or organic spaghetti sauce but make sure it does not come with added sugar. You can use this recipe to make your own Keto Marinara Sauce.
  • If you find your cheese browns too quickly, cover the lasagna dish with some aluminum foil.
  • Serve with a simple green salad for a low-carb dinner. Leftovers taste awesome over cauliflower rice.