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!??
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1servingCalories: 327kcalCarbohydrates: 17gProtein: 23gFat: 18gSaturated Fat: 7gCholesterol: 90mgSodium: 890mgPotassium: 954mgFiber: 5gSugar: 11gVitamin A: 945IUVitamin C: 66.2mgCalcium: 142mgIron: 3.6mg
Tried this recipe?Let us know how it was!