Description
A low-carb twist on classic lasagna using cabbage leaves as noodles. This healthy keto version is packed with flavor and nutrients.
Ingredients
- 1 large head cabbage
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
- 2 cups sugar-free marinara sauce
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C)
- Remove core from cabbage and separate leaves
- Blanch cabbage leaves in boiling water for 2 minutes, then drain
- Brown ground beef with garlic, oregano, and basil
- Mix ricotta, egg, and half the parmesan in a bowl
- Layer cabbage leaves, beef mixture, ricotta mixture, and sauce in baking dish
- Repeat layers until ingredients are used
- Top with mozzarella and remaining parmesan
- Bake for 30 minutes until bubbly and golden
- Let rest 10 minutes before serving
Notes
- Pat cabbage leaves dry after blanching
- Use lean ground beef for lower fat content
- Can substitute ground turkey for beef
- Add spinach to ricotta mixture for extra nutrients
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American