Keto Cabbage Lasagna 

Keto Cabbage Lasagna
Keto Cabbage Lasagna 

My lunch today! Great, easy and even my super mega picky eater son likes, cabbage lasagna, it is simply making a lasagna like you would a traditional one, substituting pasta for chopped cabbage (some things do not have exact amounts )

Recipe by: Karla 


  • - 1 lb of ground beef
  • - 1 medium onion, minced
  • - 2 or 3 cloves of garlic, mashed
  • - olive oil
  • - homemade tomato sauce or pre-made tomato sauce without sugar (low carbs).
  • - Fine chopped cabbage (3 cups or more) becomes raw, in the oven cook with the sauces and heat.
  • - 1 lb of ricotta + 1 egg + 1/2 teaspoon of salt + 1/2 teaspoon of basil powder (mix all this).
  • - grated mozzarella (approx 12 ounces) 

Instructions :

The first thing is to cut the cabbage and put it in a colander with salt on top, and let it "boil" a little of its water (this step is important to avoid having a very "watery" pastelon). Leave it there for 10-15 mins there quietly.

 In a saucepan put olive oil, cook onion and garlic, and add the meat. Cook until done. In a separate pot make a natural tomato sauce or you can use a container without added sugar (type La Raos, Alessi or Lucini). 

Mix the sauce with the meats and cook over low heat for a while. To assemble the lasagna start with a layer of the sauce + meat, then a layer of cabbage, then continue in that order: cabbage / meat + sauce / ricotta / mozzarella mixture and repeat until the ingredients are spent.

 At the end you have mozzarella to gratinate on top. Take to the oven until the cheese is melted and golden brown, for about 30-35 mins (watch, each oven is different. 

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