Easy Keto Cabbage Lasagna

Name: Easy Keto Cabbage Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 slices
Ingredients: 1 medium cabbage; 2 tablespoons olive oil; 2 small onions; 4 to 10 to 10 crushed garlic cloves; 2 pounds ground beef; ½ tablespoon fine salt; 2 teaspoons chili flakes; 4 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; ½ cup black olives; 1 tablespoon basil; 2 teaspoons oregano; 1 coop pea protein; 4 cups shredded mozzarella; 2 tablespoons grated Parmesan cheese

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5.0

72 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings
12 slices
Calories
319 kcal
Course
Main Course
Cuisine
Italian

Easy Keto Cabbage Lasagna

Ava Acevedo

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This huge, delicious and healthy lasagna is sure to please a crowd! Super easy to cook and layer: use cabbage instead of pasta, and prepare just one type of sauce!

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Ingredients

Servings

1 medium cabbage
2 tablespoons olive oil plus extra for bottom of the dish
2 small onions chopped
4 to 10 to 10 crushed garlic cloves to taste
2 pounds ground beef
½ tablespoon fine salt
2 teaspoons chili flakes adjust to taste
4 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ cup black olives sliced
1 tablespoon basil dried or fresh chopped
2 teaspoons oregano
1 coop pea protein optional, to thicken sauce.
4 cups shredded mozzarella
2 tablespoons grated Parmesan cheese

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Instructions

Core the 1 medium cabbage head, carefully inserting a knife and cutting around the stem at an angle. The hole should go about 3 inches inside the cabbage.
Boil the cabbage, hole down, submersed in water for 20 minutes, until the leaves are soft. While the cabbage boils,
In a large pan or deep skillet, heat up 2 tablespoons olive oil, and fry the 2 small onions until they are soft. Add in the 4 to 10 crushed garlic cloves, and fry them together until golden.
Add 2 pounds ground beef, 1/2 tablespoon fine salt and 2 teaspoons chili flakes. Mix it with the onion and garlic, breaking larger meat chunks that might form, and continue cooking until the meat just starts to brown.
Add the 4 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1/2 cup black olives, 1 tablespoon basil and 2 teaspoons oregano, mix it in, and simmer until the moisture is mostly evaporated and the sauce is thick. You may also add 1 scoop pea protein or nutritional yeast to thicken the sauce (see Notes below). Set sauce aside to form layers.
Preheat the oven to 200 °C (395 °F).
Prepare the layering set up: Drizzle some olive oil at the bottom of a large lasagna or casserole dish (13"x 9" or equivalent). Around it, have the pan with the sauce, the 4 cups shredded mozzarella (or other cheese and cream cheese, if using), the cooked cabbage head, drained of water, and a few paper towels or a dry tea towel.
Gently remove the cabbage leaves whole, one by one as you need them, and pat them dry with the paper towels or tea towel. Assemble the first layer of cabbage at the bottom of the dish. You'll need 2 or 3 leaves per layer. Don't overlap the leaves.
Add a few spoonfuls of sauce, and tap it down to spread as evenly as possible.
Add a generous layer of mozzarella cheese (or mixed cheese) and optionally spoonfuls of cream cheese. Use about one cup of cheese for each layer.
Add another layer of patted dry cabbage leaves, another layer of sauce, and another layer of cheese. Repeat until you have 3 layers of sauce (for a 13"x 9" dish).
To build the last layer / topping: 1 layer of cabbage leaves, mozzarella cheese, 2 tablespoons grated Parmesan cheese, and drizzle some olive oil.
Bake the lasagna at 200 °C (395 °F) for about 15-20 minutes, until the cheese is melted. Then, turn on the broiler for about 5 minutes to gratinate the top cheese layer. Watch it closely not to burn, remove from the oven when the cheese starts to crust, getting slightly browned.
Let the lasagna rest outside the oven to set for about 20 minutes before cutting the slices.

Notes

Cheese - you can use a different easy melting cheese, other than mozzarella, or a combination. Feel free to increase the quantity if you'd like. You can also add cream cheese in between the layers.
Thickener - The pea protein and nutritional yeast are suggested thickeners for the sauce. If using, briefly remove the sauce from the stove and sprinkle the chosen powder uniformly over it, and mix it quickly to blend it in.
Spices - Listed as a personal suggestion. This lasagna is mild spicy. If you don't like spicy, just leave out the chili flakes, or add some black or white pepper (milder) instead. Adjust garlic and onion to taste.
Cabbage substitution - you can use zucchini or eggplant, 3 large or 4 medium ones. Check the post for details.
You can prepare the lasagna ahead of time and leave it covered in the refrigerator to bake on the next day. You'll need to increase the baking time to make up for the cold ingredients.

Nutrition Information

Show Details

Serving 1 Calories 319kcal (16%) Carbohydrates 8.5g (3%) Protein 25.7g (51%) Fat 20.2g (31%) Saturated Fat 7.1g (36%) Fiber 2.5g (10%) Sugar 3g (6%) Net Carbohydrates 6g