37+ Mouthwatering Keto Cabbage Lasagna Recipes for Every Taste

Are you craving a rich, cheesy lasagna but want to stick to your keto diet? Look no further! Cabbage lasagna is the perfect solution.

It’s a delicious, low-carb alternative that still delivers all the flavors and textures of your favorite Italian dish.

Whether you’re looking for a classic beef lasagna, something with chicken or seafood, or even a twist with unique ingredients like bacon or pesto, there are endless possibilities to satisfy your cravings.

In this blog post, we’ll explore 37+ keto cabbage lasagna recipes that will keep your taste buds excited while staying in line with your keto lifestyle.

Get ready to dive into a variety of lasagna ideas that will transform your keto meals.

37+ Mouthwatering Keto Cabbage Lasagna Recipes for Every Taste

With 37+ keto cabbage lasagna recipes to choose from, you have a wide array of flavors and textures at your fingertips.

These recipes are not only low in carbs but also packed with nutritious ingredients that will make your keto journey both satisfying and delicious.

From meaty dishes with hearty ground beef or turkey to fresh options like chicken, salmon, or even bacon, there’s a cabbage lasagna recipe for every craving.

So, why wait? Start experimenting with these recipes and discover your new favorite keto comfort food!

Classic Keto Cabbage Lasagna

A low-carb twist on traditional lasagna, this recipe replaces carb-heavy pasta with tender cabbage leaves while maintaining all the rich, cheesy flavors you love. Perfect for those on a keto diet or anyone looking for a healthier alternative, this dish is comforting, satisfying, and guilt-free.

Ingredients

• 1 medium green cabbage (outer leaves removed)
• 1 pound ground beef or Italian sausage
• 1 cup marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Separate cabbage leaves and blanch them in the boiling water for 2-3 minutes until pliable. Drain and set aside.
3. In a skillet, cook the ground beef or sausage over medium heat until browned. Drain excess grease, add marinara sauce, and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
4. In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until well combined.
5. In a 9×13 baking dish, spread a thin layer of meat sauce at the bottom. Layer with cabbage leaves, then spread a layer of the ricotta mixture, followed by mozzarella cheese. Repeat the layers, ending with mozzarella on top.
6. Sprinkle the remaining Parmesan cheese over the top layer.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
8. Let the lasagna rest for 10 minutes before serving.

The perfect balance of flavors and textures, this lasagna captures the essence of traditional lasagna while remaining keto-friendly. It’s a dish that will win over even the pickiest eaters, proving that healthier alternatives can still be indulgent and satisfying.

Spicy Keto Cabbage Lasagna

This lasagna takes it up a notch with a kick of spice, adding bold flavors that elevate the traditional dish. The combination of spicy meat sauce and creamy cheese layers ensures every bite is bursting with deliciousness.

Ingredients

• 1 medium head of cabbage
• 1 pound ground pork or beef
• 1 cup spicy marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped jalapeños (optional)
• 1 teaspoon red chili flakes
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch the cabbage leaves in boiling salted water for 2-3 minutes until pliable. Drain and set aside.
3. In a skillet, cook the ground pork or beef over medium heat. Once browned, stir in spicy marinara sauce, chili flakes, smoked paprika, garlic powder, salt, and pepper. Let simmer for 5 minutes.
4. In a bowl, combine ricotta cheese and Parmesan cheese.
5. Spread a thin layer of the meat sauce at the bottom of a baking dish. Add a layer of cabbage leaves, then spread the ricotta mixture, followed by a sprinkle of cheddar and mozzarella. Repeat layers, finishing with mozzarella on top.
6. Sprinkle the chopped jalapeños on top for an extra kick.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and slightly browned.
8. Let it rest for 10 minutes before serving.

This spicy rendition of cabbage lasagna delivers a fiery punch without compromising on richness or comfort. It’s perfect for those who love bold, zesty flavors while sticking to their keto goals.

Keto Cabbage Lasagna with Spinach and Mushrooms

A nutrient-packed version of cabbage lasagna, this recipe combines hearty cabbage layers with a creamy spinach and mushroom filling for a lighter, vegetarian-friendly meal. It’s indulgent yet packed with wholesome ingredients.

Ingredients

• 1 medium green cabbage
• 1 pound fresh spinach
• 8 ounces mushrooms, thinly sliced
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup Alfredo sauce (sugar-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in salted boiling water for 2-3 minutes. Drain and set aside.
3. In a skillet, sauté mushrooms over medium heat until golden. Add spinach and cook until wilted. Season with garlic powder, basil, salt, and pepper.
4. In a bowl, mix ricotta cheese, egg, and Parmesan cheese.
5. Spread a thin layer of Alfredo sauce at the bottom of a baking dish. Add a layer of cabbage leaves, followed by the spinach-mushroom mixture, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella and a drizzle of Alfredo sauce on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
7. Allow the lasagna to rest for 10 minutes before serving.

This spinach and mushroom cabbage lasagna is the epitome of comfort food with a healthy twist. Packed with vegetables and creamy layers, it’s an ideal dish for those seeking a satisfying yet lighter keto option.

Keto Cabbage Lasagna with Ground Turkey and Pesto

This fresh and flavorful variation swaps traditional beef for lean ground turkey and adds a delicious pesto sauce to create a unique, savory experience. The pesto brings an herbaceous zing that pairs beautifully with the creamy cheese layers.

Ingredients

• 1 medium green cabbage
• 1 pound ground turkey
• 1 cup homemade or store-bought pesto (sugar-free)
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in salted boiling water for 2-3 minutes until soft and pliable. Drain and set aside.
3. In a skillet, cook ground turkey over medium heat until browned. Season with garlic powder, Italian seasoning, salt, and pepper. Stir in pesto sauce and let simmer for 3-4 minutes.
4. In a bowl, mix ricotta cheese and Parmesan cheese.
5. Spread a thin layer of pesto sauce on the bottom of a baking dish. Layer with cabbage leaves, followed by the turkey mixture, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the top is bubbly and golden.
7. Allow to cool for 10 minutes before serving.

This keto cabbage lasagna with ground turkey and pesto is a refreshing, flavorful twist on a classic. The vibrant pesto sauce elevates the flavors, making each bite rich and satisfying while keeping the dish low-carb and keto-friendly.

Keto Cabbage Lasagna with Bacon and Sausage

A hearty and indulgent version of cabbage lasagna that uses bacon and sausage for a smoky, savory flavor. This recipe is a carnivore’s dream while still being keto-friendly and low in carbs.

Ingredients

• 1 medium cabbage
• 1/2 pound bacon, chopped
• 1 pound ground sausage (Italian or breakfast sausage)
• 1 cup sugar-free marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch the cabbage leaves in boiling salted water for 2-3 minutes until softened. Drain and set aside.
3. In a skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside. In the same skillet, brown the ground sausage. Once browned, stir in marinara sauce and red pepper flakes. Simmer for 5 minutes.
4. In a bowl, mix ricotta cheese with Parmesan cheese.
5. In a 9×13 baking dish, layer the ingredients starting with a thin layer of meat sauce, followed by a layer of cabbage leaves, ricotta mixture, bacon, and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a top layer of mozzarella cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
7. Let the lasagna rest for 10 minutes before serving.

The combination of bacon and sausage gives this lasagna a smoky depth of flavor that pairs perfectly with the rich, creamy cheese. It’s a filling, satisfying meal that’s perfect for anyone following a keto lifestyle and craving something indulgent.

Keto Veggie-Packed Cabbage Lasagna

This version of cabbage lasagna is a great option for those looking to incorporate more vegetables into their keto meals. Packed with spinach, zucchini, and bell peppers, it offers a colorful, nutrient-dense dish that’s bursting with flavor.

Ingredients

• 1 medium cabbage
• 1 medium zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup fresh spinach
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sugar-free marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until softened. Drain and set aside.
3. In a skillet, sauté zucchini, bell pepper, and spinach over medium heat until tender. Season with garlic powder, oregano, salt, and pepper.
4. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish. Add a layer of cabbage leaves, then a layer of sautéed vegetables, ricotta mixture, and mozzarella cheese. Repeat the layers, finishing with mozzarella cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
7. Let the lasagna rest for 10 minutes before serving.

This veggie-packed cabbage lasagna offers a lighter alternative to the more traditional recipes, making it a perfect option for those who want to enjoy the flavors of lasagna while keeping it full of healthy, keto-friendly vegetables. It’s both nourishing and delicious.

Keto Cabbage Lasagna with Chicken and Alfredo Sauce

A creamy, rich twist on classic lasagna, this recipe uses chicken and a keto-friendly Alfredo sauce to replace the traditional meat and marinara. The combination of tender chicken, rich sauce, and melty cheese makes this a decadent yet healthy alternative.

Ingredients

• 1 medium cabbage
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 1/2 cups sugar-free Alfredo sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a bowl, mix the shredded chicken with half of the Alfredo sauce and season with garlic powder, thyme, salt, and pepper.
4. In another bowl, mix ricotta cheese with Parmesan cheese.
5. Spread a thin layer of Alfredo sauce at the bottom of a 9×13 baking dish. Add a layer of cabbage leaves, followed by the chicken mixture, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
7. Let the lasagna cool for 10 minutes before serving.

This chicken and Alfredo cabbage lasagna is an incredibly creamy, satisfying dish that’s perfect for those craving comfort food on a keto diet. The rich Alfredo sauce perfectly complements the tender chicken, making each bite indulgent and full of flavor.

Keto Cabbage Lasagna with Beef and Eggplant

In this unique version, eggplant is used to add a rich, meaty texture that complements the beef in a way that mimics the classic lasagna layers. It’s a hearty and flavorful dish that’s perfect for a keto-friendly, low-carb meal.

Ingredients

• 1 medium cabbage
• 1 pound ground beef
• 1 medium eggplant, sliced into thin rounds
• 1 cup sugar-free marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a skillet, brown ground beef over medium heat, then stir in marinara sauce, garlic powder, basil, salt, and pepper. Simmer for 5 minutes.
4. In a separate skillet, lightly sauté eggplant slices in olive oil until tender, about 3-4 minutes per side.
5. In a bowl, mix ricotta cheese and Parmesan cheese.
6. In a 9×13 baking dish, start by spreading a thin layer of meat sauce at the bottom. Add a layer of cabbage leaves, followed by eggplant slices, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the top is golden and bubbly.
8. Let it rest for 10 minutes before serving.

This beef and eggplant version of cabbage lasagna brings together meaty flavors with a unique texture from the eggplant. It’s a satisfying and filling dish that’s perfect for anyone on a keto diet looking for a hearty, low-carb alternative to traditional lasagna.

Keto Cabbage Lasagna with Sausage and Ricotta Pesto

This flavorful lasagna uses a blend of sausage and pesto to create a rich, savory dish. The ricotta-pesto filling brings a fresh and creamy taste that’s balanced perfectly with the spicy sausage.

Ingredients

• 1 medium cabbage
• 1 pound ground sausage (Italian or breakfast sausage)
• 1/2 cup ricotta cheese
• 1/2 cup pesto (sugar-free)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft and pliable. Drain and set aside.
3. In a skillet, cook the ground sausage over medium heat until browned. Stir in marinara sauce, garlic powder, oregano, salt, and pepper. Let simmer for 5 minutes.
4. In a bowl, mix ricotta cheese with pesto until smooth.
5. Spread a thin layer of sausage mixture at the bottom of a 9×13 baking dish. Add a layer of cabbage leaves, followed by a layer of the ricotta-pesto mixture, mozzarella cheese, and more sausage. Repeat layers, finishing with mozzarella cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the top is bubbly and golden.
7. Allow the lasagna to cool for 10 minutes before serving.

This keto cabbage lasagna with sausage and ricotta pesto is a flavor-packed, creamy alternative to classic lasagna. The combination of spicy sausage and creamy ricotta-pesto filling creates a delicious, indulgent meal that is still low in carbs and perfect for anyone on a keto diet.

Keto Cabbage Lasagna with Ground Lamb and Mint Yogurt Sauce

This exotic twist on traditional lasagna features ground lamb, adding a rich, savory flavor, and a refreshing mint yogurt sauce to bring a unique, herby zing to each bite. The perfect blend of hearty and fresh flavors makes this dish a standout.

Ingredients

• 1 medium cabbage
• 1 pound ground lamb
• 1 cup sugar-free marinara sauce
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh mint, chopped
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft and pliable. Drain and set aside.
3. In a skillet, cook the ground lamb over medium heat, breaking it apart as it cooks. Add garlic powder, cumin, salt, and pepper, and stir in marinara sauce. Simmer for 5 minutes.
4. In a small bowl, mix Greek yogurt with fresh mint, salt, and pepper to make the mint yogurt sauce.
5. In a 9×13 baking dish, layer the ingredients starting with a thin layer of lamb sauce. Add a layer of cabbage leaves, then a layer of mozzarella cheese and the mint yogurt sauce. Repeat layers, finishing with mozzarella cheese and Parmesan on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
7. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with ground lamb and mint yogurt sauce is a bold, flavorful variation that offers a delightful balance of savory and refreshing. The mint yogurt sauce adds an unexpected but delicious twist that complements the richness of the lamb, making each bite a memorable experience.

Keto Cabbage Lasagna with Shrimp and Garlic Butter Sauce

If you’re a fan of seafood, this keto cabbage lasagna offers a luxurious twist with shrimp and a rich garlic butter sauce. The shrimp adds a delicate sweetness, while the garlic butter gives the dish a bold, flavorful kick.

Ingredients

• 1 medium cabbage
• 1 pound shrimp, peeled and deveined
• 1/4 cup butter
• 4 cloves garlic, minced
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a skillet, melt butter over medium heat and sauté the garlic until fragrant. Add shrimp, season with salt, pepper, and red pepper flakes (if using), and cook for 3-4 minutes until pink and cooked through. Remove shrimp from the skillet and set aside.
4. In the same skillet, add marinara sauce and dried basil, simmering for 5 minutes.
5. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 baking dish. Add a layer of cabbage leaves, followed by the ricotta mixture, shrimp, and mozzarella cheese. Repeat the layers, finishing with mozzarella and the remaining Parmesan on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
8. Let the lasagna cool for 10 minutes before serving.

This keto cabbage lasagna with shrimp and garlic butter sauce is the epitome of elegance and flavor. The shrimp adds a luxurious touch, and the garlic butter sauce enhances the entire dish, making this a perfect option for seafood lovers on a keto diet.

Keto Cabbage Lasagna with Beef and Bell Pepper

This hearty lasagna combines ground beef with sweet bell peppers, creating a colorful and satisfying dish. The sweetness of the peppers pairs perfectly with the savory beef, while the layers of cheese and cabbage provide a rich, comforting meal.

Ingredients

• 1 medium cabbage
• 1 pound ground beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup sugar-free marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft and pliable. Drain and set aside.
3. In a skillet, cook ground beef over medium heat until browned. Add diced bell peppers, garlic powder, oregano, salt, and pepper, and cook for an additional 3-4 minutes until the peppers are softened. Stir in marinara sauce and simmer for 5 minutes.
4. In a bowl, mix ricotta cheese and half of the Parmesan cheese.
5. In a 9×13 baking dish, start with a thin layer of meat sauce, followed by a layer of cabbage leaves, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella and Parmesan on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
7. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with beef and bell peppers is a flavorful and satisfying twist on the classic. The sweet bell peppers provide a burst of color and flavor that perfectly complements the savory beef, making it a hearty and delicious keto-friendly meal.

Keto Cabbage Lasagna with Pork and Sauerkraut

This recipe takes a bold turn with the inclusion of sauerkraut and pork, offering a tangy, savory version of cabbage lasagna. The sauerkraut adds a delightful sourness that pairs beautifully with the rich pork and melty cheese, giving you a unique keto meal.

Ingredients

• 1 medium cabbage
• 1 pound ground pork
• 1 cup sauerkraut, drained and rinsed
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a skillet, cook ground pork over medium heat until browned. Season with garlic powder, thyme, salt, and pepper. Stir in sauerkraut and cook for another 3-4 minutes.
4. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
5. In a 9×13 baking dish, spread a thin layer of pork-sauerkraut mixture at the bottom. Add a layer of cabbage leaves, followed by the ricotta mixture and mozzarella cheese. Repeat layers, finishing with mozzarella and the remaining Parmesan cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
7. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with pork and sauerkraut offers a fun, tangy alternative to traditional lasagna. The sauerkraut adds an exciting depth of flavor, making it a perfect option for anyone looking to explore new taste combinations on a keto diet.

Keto Cabbage Lasagna with Beef and Spinach

This recipe combines the classic beef lasagna with fresh spinach to add a healthy, nutrient-packed element. The spinach enhances the flavor and texture, while keeping the dish low-carb and keto-friendly.

Ingredients

• 1 medium cabbage
• 1 pound ground beef
• 2 cups fresh spinach
• 1 cup sugar-free marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a skillet, cook ground beef over medium heat until browned. Add garlic powder, oregano, salt, and pepper. Stir in marinara sauce and simmer for 5 minutes.
4. In a separate skillet, sauté fresh spinach until wilted.
5. In a bowl, mix ricotta cheese and half of the Parmesan cheese.
6. Spread a thin layer of meat sauce at the bottom of a 9×13 baking dish. Add a layer of cabbage leaves, followed by the spinach, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
8. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with beef and spinach is a balanced, healthy take on the classic, adding a nutritious boost from the spinach. The combination of beef, cheese, and spinach creates a rich, satisfying dish that is both delicious and keto-friendly.

Keto Cabbage Lasagna with Chicken and Sun-Dried Tomatoes

This flavorful keto cabbage lasagna features tender chicken and sun-dried tomatoes, bringing a Mediterranean flair to the traditional dish. The sun-dried tomatoes add a tangy, umami-packed punch that perfectly complements the creamy ricotta and mozzarella.

Ingredients

• 1 medium cabbage
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft and pliable. Drain and set aside.
3. In a skillet, cook the shredded chicken with garlic powder, basil, salt, and pepper. Stir in the chopped sun-dried tomatoes and marinara sauce, and cook for another 2-3 minutes.
4. In a bowl, mix ricotta cheese and half of the Parmesan cheese.
5. In a 9×13 baking dish, spread a thin layer of chicken-sun-dried tomato mixture at the bottom. Add a layer of cabbage leaves, followed by the ricotta mixture and mozzarella cheese. Repeat layers, finishing with mozzarella and Parmesan on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
7. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with chicken and sun-dried tomatoes offers a delightful combination of flavors. The sun-dried tomatoes bring a vibrant, savory touch to the dish, making it a fresh and unique option for those on a keto diet.

Keto Cabbage Lasagna with Turkey and Zucchini

This light and healthy version of cabbage lasagna combines lean ground turkey and fresh zucchini for a low-carb, nutrient-dense dish. The zucchini adds a refreshing texture, while the turkey provides a lean protein to keep you satisfied.

Ingredients

• 1 medium cabbage
• 1 pound ground turkey
• 2 medium zucchinis, thinly sliced
• 1 cup sugar-free marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a skillet, cook ground turkey over medium heat until browned. Add garlic powder, oregano, salt, and pepper, then stir in marinara sauce and simmer for 5 minutes.
4. In a separate skillet, sauté zucchini slices in a little olive oil for about 2-3 minutes until slightly tender but still firm.
5. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
6. Spread a thin layer of turkey sauce at the bottom of a 9×13 baking dish. Add a layer of cabbage leaves, followed by zucchini slices, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella and the remaining Parmesan cheese on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
8. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with turkey and zucchini is a light, flavorful take on the classic lasagna, offering a balance of protein and fresh vegetables. The zucchini adds a subtle, fresh texture, while the turkey provides a lean protein to make this dish filling and nutritious.

Keto Cabbage Lasagna with Salmon and Creamy Dill Sauce

For a luxurious and keto-friendly twist, this cabbage lasagna uses delicate salmon paired with a creamy dill sauce. The combination of salmon and dill creates a rich and flavorful dish that will impress seafood lovers.

Ingredients

• 1 medium cabbage
• 1 pound salmon fillets, cooked and flaked
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh dill, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a small saucepan, heat heavy cream over low heat and whisk in Dijon mustard, fresh dill, garlic powder, salt, and pepper. Simmer for 3-4 minutes until thickened.
4. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
5. In a 9×13 baking dish, spread a thin layer of dill sauce at the bottom. Add a layer of cabbage leaves, followed by flaked salmon, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella and the remaining Parmesan cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
7. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with salmon and creamy dill sauce brings together the delicate flavors of salmon with a rich, creamy sauce. The dill adds a fresh herbal note that perfectly complements the salmon, making this dish feel indulgent and sophisticated.

Keto Cabbage Lasagna with Italian Sausage and Bell Peppers

This savory cabbage lasagna features a combination of spicy Italian sausage and sweet bell peppers, creating a flavor-packed, keto-friendly meal. The sausage provides a rich, savory base, while the bell peppers add a touch of sweetness and color to each bite.

Ingredients

• 1 medium cabbage
• 1 pound Italian sausage, casing removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup sugar-free marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a skillet, cook Italian sausage over medium heat until browned. Add diced bell peppers, garlic powder, Italian seasoning, salt, and pepper, and cook for another 3-4 minutes. Stir in marinara sauce and simmer for 5 minutes.
4. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
5. Spread a thin layer of sausage and bell pepper mixture at the bottom of a 9×13 baking dish. Add a layer of cabbage leaves, followed by the ricotta mixture and mozzarella cheese. Repeat layers, finishing with mozzarella and the remaining Parmesan cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
7. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with Italian sausage and bell peppers is a robust and flavorful dish with a satisfying mix of savory sausage and sweet peppers. The combination of the rich sausage and gooey cheese, along with the freshness of the peppers, makes it a delicious and hearty keto meal.

Keto Cabbage Lasagna with Beef and Mushroom Cream Sauce

For a rich and savory lasagna experience, this recipe combines hearty ground beef with a creamy mushroom sauce. The earthy mushrooms pair perfectly with the savory beef, and the creamy sauce brings all the flavors together for a satisfying meal.

Ingredients

• 1 medium cabbage
• 1 pound ground beef
• 1 cup sliced mushrooms
• 1/2 cup heavy cream
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a skillet, cook ground beef over medium heat until browned. Season with garlic powder, thyme, salt, and pepper. Add sliced mushrooms and cook for 5-7 minutes until softened.
4. Stir in heavy cream and simmer for another 3-4 minutes until the sauce thickens.
5. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
6. In a 9×13 baking dish, spread a thin layer of beef and mushroom cream sauce at the bottom. Add a layer of cabbage leaves, followed by the ricotta mixture and mozzarella cheese. Repeat layers, finishing with mozzarella and the remaining Parmesan on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
8. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with beef and mushroom cream sauce is a comforting, creamy dish that highlights the rich flavors of ground beef and mushrooms. The creamy sauce elevates the entire lasagna, making it indulgent while still staying keto-friendly.

Keto Cabbage Lasagna with Chicken, Bacon, and Alfredo Sauce

For a decadent, flavorful lasagna, this recipe uses chicken and bacon, along with a creamy Alfredo sauce, to create a keto-friendly dish that feels indulgent without the carbs.

Ingredients

• 1 medium cabbage
• 2 boneless, skinless chicken breasts, cooked and shredded
• 4 slices bacon, cooked and crumbled
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a saucepan, melt butter over medium heat and add heavy cream. Stir in Parmesan cheese and garlic powder, and cook for 5 minutes until the sauce thickens.
4. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
5. In a 9×13 baking dish, spread a thin layer of Alfredo sauce at the bottom. Add a layer of cabbage leaves, followed by shredded chicken, crumbled bacon, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella and the remaining Parmesan cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
7. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with chicken, bacon, and Alfredo sauce is rich, creamy, and utterly satisfying. The combination of chicken, bacon, and the luxurious Alfredo sauce creates a flavorful dish that feels indulgent while still fitting within keto guidelines.

Keto Cabbage Lasagna with Beef, Eggplant, and Basil Pesto

This lasagna combines ground beef with the subtle sweetness of eggplant and the bright, herby flavor of basil pesto. It’s a fresh and savory twist on traditional lasagna, offering a burst of flavors that will delight your taste buds.

Ingredients

• 1 medium cabbage
• 1 pound ground beef
• 1 medium eggplant, sliced
• 1/4 cup basil pesto (sugar-free)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling salted water for 2-3 minutes until soft. Drain and set aside.
3. In a skillet, cook ground beef over medium heat until browned. Season with garlic powder, oregano, salt, and pepper.
4. In a separate pan, sauté eggplant slices in olive oil for 5-7 minutes until tender.
5. In a bowl, mix ricotta cheese with half of the Parmesan cheese.
6. In a 9×13 baking dish, spread a thin layer of beef at the bottom. Add a layer of cabbage leaves, followed by eggplant slices, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella and the remaining Parmesan on top.
7. Drizzle basil pesto over the top before covering with foil. Bake for 25 minutes, then remove foil and bake for another 10 minutes until golden and bubbly.
8. Let it rest for 10 minutes before serving.

This keto cabbage lasagna with beef, eggplant, and basil pesto combines fresh and bold flavors for a unique, keto-friendly twist. The pesto adds a bright finish to the savory beef and eggplant, making this dish a flavorful, satisfying choice for your next meal.

Note: More recipes are coming soon!