Keto Cabbage Lasagna

Looking to use some cabbage leaf up or the cat is demanding lasagna while on keto? Swap pasta with cabbage then sprinkle it with love! Like the original!

As I currently have some time, I had been surfing on the internet the other day. Attempting to find new, exciting ideas, inspirational recipes that We have never tried before, to astonish my family with. Hunting for a while but couldn’t find lots of interesting stuff. Right before I thought to give up on it, I ran across this fabulous and simple treat by accident over Suncakemom. The dessert looked so yummy on its snapshot, that called for rapid actions.

It was not so difficult to imagine how it’s created, its taste and how much my hubby will probably like it. Actually, it is rather easy to impress the man in terms of puddings. Anyways, I got into the page and simply followed the comprehensive instuctions that were coupled with superb snap shots of the process. It just makes life rather easy. I can suppose it’s a slight hassle to take photos down the middle of cooking in the kitchen because you usually have gross hands and so i really appreciate the hard work she placed in to build this blogpost and recipe easily followed.

With that in mind I’m empowered presenting my personal recipes in a similar way. Thanks for the concept.

I was fine tuning the original mixture create it for the taste of my loved ones. I have to say that it was a terrific outcome. They loved the taste, the overall look and enjoyed getting a treat like this in the midst of a hectic week. They quite simply demanded more, a lot more. Hence next time I am not going to make the same mistake. I’m gonna double the amount to keep them delighted.

If you liked this keto cabbage lasagna recipe you may find more like this at SunCakeMom


Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.

Place the rinsed whole cabbage head into hot water.

Cook it until the leaves are easily come off for about 3-10 minutes.

Take it out and let it cool or cool it down in cold water.

Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.

Place them into a frying pan and preferably on low to medium heat render the fat out.

Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.

Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.

Add the ground meat and mix it well with the vegetables.

Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk.

Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally. For more detailed instructions for the filling check out how to make Bolognese sauce a.k.a Ragu.

If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.

Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.

Slice the mozarella up.


Remove the cabbage leaves.

Spread some sauce on the bottom of a casserole dish.

Place the first layer of cabbage on the sauce.

Spread some ricotta cheese on the cabbage leaves evenly. We will need the cheese for 3-4 layers depending on the size of the dish.

Place the mozarella slices on top of ricotta cheese.

Ladle tomato sauce on top and spread it evenly out.

Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.

Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes.

Let it cool and settle the flavors before serving.

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