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 most recently have some time, I had been browsing on the internet yesterday. Looking for new, challenging ideas, inspiring dishes that I have never tried before, to impress my family with. Looking for a while but could not come across too many interesting things. Just before I wanted to give up on it, I discovered this delicious and easy treat by chance. It seemed so scrumptious on its snapshot, that required urgent actions.

It had been simple enough to imagine just how it’s created, its taste and how much my hubby might want it. Actually, it is quite simple to please him in terms of treats. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the page: Suncakemom and simply used the step by step instuctions that had been accompanied by superb pictures of the method. It just makes life quite easy. I could imagine that it is a bit of a inconvenience to take pics down the middle of cooking in the kitchen as you may will often have gross hands so that i genuinely appreciate the time and energy she put in for making this blogpost .

Having said that I am empowered presenting my own dishes in the same way. Many thanks the idea.

I had been tweaking the main recipe to make it for the taste of my loved ones. I must say it had been a great outcome. They enjoyed the taste, the overall look and loved having a treat like this in the midst of a stressful workweek. They quite simply demanded lots more, more and more. Hence next time I am not going to commit the same mistake. I am gonna double the amount .

For more keto cabbage lasagna recipes check out 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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