I love lasagna, but I don’t love the carbs that are often included in this favored Italian dish. I have been trying so hard lately to lower my daily carb intake, and lasagna just doesn’t fit into my new low-carb lifestyle….until now. This cabbage lasagna uses cabbage leaves instead of pasta, so it’s low in carbs and oh my goodness is it tasty!

What Makes This Cabbage Lasagna Low Carb?

If you have done any research on the topic, you know that pasta is a no-go if you want to avoid a lot of carbs. This cabbage lasagna recipe doesn’t use pasta, so the only carbs that you get are from the tomato puree and onions, and those are negligible amounts.

How To Make Cabbage Roll Lasagna Even Healthier

The cabbage instead of pasta makes this cabbage lasagna really low in carbs. If you wanted to lower the carbs even more, you could try:

• Low Carb Marinara – Instead of the tomato puree
• Onion Powder – Instead of onion
• Italian Sausage – This is low in carbs too, but gives it a really different taste

What To Serve With Cabbage Lasagna

Of course, if you are doing keto, then traditional garlic bread is out as a side for this one. Instead, try:

1. Cauliflower Cheese Sticks
2. Side Salad
3. Cauliflower Mashed Potatoes
4. Asparagus
5. Roasted Cauliflower
6. Any Steamed Vegetables

There are so many low carb recipes that are great for those of you who are following keto, or those of you who just want to lower your overall carb intake. This is a great way to lose weight, and this cabbage lasagna is the perfect dinner for the entire family.

Video Recipe:

Printable Recipe Card.

Yield: 6 Servings

Easy Cabbage Lasagna Recipe

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This low carb lasagna is made with cabbage instead of pasta. The quick and easy lasagna recipe has tasty beef, cheese, and a tomato-based sauce and fits into low carb diet.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 small head of spring cabbage
• 2 tbsps. of olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 pound (500 g) of ground beef
• 14 oz. (400 g) of tomato puree
• 1 tbsp. of dried basil
• 2 cups of ricotta cheese
• 2 eggs
• ¼ cup of parmesan cheese
• 2 cups of mozzarella

Instructions

1. Preheat oven to 180C/350F.
2. Separate cabbage leaves and cut out the hard stem part.
3. Heat olive oil over medium heat and sauté onions for 2-3 minutes until translucent.
4. Add garlic and basil, then add ground beef and break it apart with a wooden spoon. When the meat is no longer pink, pour in tomato puree, add salt and pepper to taste and heat everything through until the sauce gets thicker.
5. Meanwhile combine ricotta with parmesan cheese, eggs, salt, and pepper.
6. Spread some of the meat sauce over the bottom of your baking dish, cover with cabbage leaves, then more tomato sauce, ricotta mixture and finally sprinkle a little bit of mozzarella on top. Repeat all of the layers until you fill up the baking dish completely.
7. Bake for 40 minutes and serve warm.

Nutrition Information:

Yield:

6 servings

Serving Size:

1
Amount Per Serving: Calories: 550 Total Fat: 35g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 188mg Sodium: 504mg Carbohydrates: 15g Fiber: 2g Sugar: 5g Protein: 43g

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