Keto Cabbage Lasagna with Ground Beef
Keto cabbage lasagna with ground beef swaps the pasta sheets for blanched white cabbage leaves and delivers the full lasagna experience without any noodles. Layers of meaty ragù, a creamy parmesan sauce and mozzarella bake to golden-brown perfection – just 7 g net carbs and 38 g fat per serving. A perfect family dinner.
Key facts at a glance
- Total time: approx. 50 minutes (25 min. passive in the oven) – a relaxed Sunday dinner.
- Approx. 7 g net carbs and 38 g fat per serving.
- Ingredients: white cabbage, ground beef, canned tomatoes, mozzarella, parmesan, cream.
- Great keto family dish for 4; ideal for prepping ahead.
Ingredients
Makes 4 generous servings from one baking dish (20×28 cm / 8×11 in) as a main course.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| White cabbage | approx. ½ head, leaves separated | |||
| approx. ½ head, leaves separated | ||||
| Ground beef | - | |||
| Canned tomatoes | chopped, no added sugar | |||
| chopped, no added sugar | ||||
| Cream | - | |||
| Mozzarella | grated | |||
| grated | ||||
| Parmesan | grated | |||
| grated | ||||
| Onion | - | |||
| Garlic cloves | - | |||
| Olive oil | approx. 2 tbsp | |||
| approx. 2 tbsp | ||||
| Salt | to taste | |||
| to taste | ||||
| Pepper | to taste | |||
| to taste | ||||
| Oregano | to taste | |||
| to taste | ||||
| Basil | to taste | |||
| to taste | ||||
How to make it
Blanch the cabbage leaves for 3 minutes. Cook a ground beef bolognese. Make a quick cream-and-cheese sauce. Layer everything in a baking dish and bake at 190 °C / 375 °F for 25 minutes until golden brown.
Why cabbage lasagna is keto-friendly
A classic lasagna brings around 45–55 g of net carbs per serving, mostly from the pasta sheets. White cabbage, by contrast, has about 3.8 g net carbs per 100 g – and blanched, well-drained leaves come in a touch lower. The ground beef ragù contributes around 3 g net carbs per serving via the tomatoes (3.5 g net carbs per 100 g), with cream and cheese adding another 2–3 g. The result is a macro profile of 7 g net carbs, 38 g fat and 32 g protein – ideal keto numbers for a hearty family main.
Source: FDDB – Nutrition values for raw white cabbage , USDA FoodData – Ground Beef 80% lean
Cabbage leaves as a pasta-sheet substitute
Once blanched, white cabbage leaves take on a pliable, slightly tender texture that mimics lasagna sheets surprisingly well. They hold their shape in the oven, soak up the sauce and form clean, defined layers. The key: drain and pat them dry thoroughly – excess water will make the lasagna watery.
Keto béchamel from cream and cheese
Traditional béchamel is thickened with wheat flour and is off-limits on keto. This version simply reduces cream with parmesan: the fat emulsion from cream and cheese sets enough as it cools to bind the layers, no flour needed. For extra body, you can stir in 1 tsp of xanthan gum.
How to serve and vary keto cabbage lasagna
Let the lasagna rest for at least 10 minutes after baking before slicing – this lets the layers set so you can cut clean portions. From experience: pat the cabbage leaves really dry before layering, otherwise the inside turns watery. A simple green salad makes the perfect side.
Meal prep and storage
This cabbage lasagna is excellent for prepping ahead: assemble it completely (without the top cheese layer), refrigerate for up to 24 hours, then bake fresh. Leftovers keep for 4 days in the fridge and reheat well by the portion in the microwave (3 minutes) or oven (180 °C / 350 °F, 15 minutes). It freezes well too.
Variation with ground turkey or lamb
The recipe works with any ground meat. Ground turkey is leaner (about 7 g fat per 100 g compared with 20 g for beef), so add 1–2 tbsp of extra olive oil to the ragù to keep the keto fat profile on point. Ground lamb brings a richer flavor and more fat.
Tips for nailing keto cabbage lasagna
- Separate the cabbage leaves cleanly: cut a cross into the core, then peel the leaves away easily after blanching.
- Blanch the leaves for exactly 3 minutes, shock in ice water, then dry them completely on paper towels.
- Simmer the ground beef ragù for at least 15 minutes so it thickens up and won't run when layered.
- Build alternating layers: cabbage → ragù → cream sauce → cheese; aim for at least 2–3 full layers.
- Always let the lasagna rest for 10 minutes after baking before cutting into it.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto context |
|---|---|---|---|
| Calories | approx. 141 kcal | approx. 540 kcal | Filling main course; energy from ground beef, cheese and cream. |
| Filling main course; energy from ground beef, cheese and cream. | |||
| Fat | approx. 9.9 g | approx. 38 g | Main fat sources: ground beef, mozzarella, parmesan, cream – a solid saturated-fat profile for keto. |
| Main fat sources: ground beef, mozzarella, parmesan, cream – a solid saturated-fat profile for keto. | |||
| Net carbs | approx. 1.8 g | approx. 7 g | Low for a baked casserole; white cabbage and tomatoes are the main sources. |
| Low for a baked casserole; white cabbage and tomatoes are the main sources. | |||
| Sugar | approx. 0.9 g | approx. 3.5 g | Natural sugars from cabbage and tomatoes; no added sugar. |
| Natural sugars from cabbage and tomatoes; no added sugar. | |||
| Protein | approx. 8.4 g | approx. 32 g | High protein from ground beef, mozzarella and parmesan. |
| High protein from ground beef, mozzarella and parmesan. | |||
| Salt | approx. 0.47 g | approx. 1.8 g | Moderately high; parmesan and mozzarella bring their own salt. |
| Moderately high; parmesan and mozzarella bring their own salt. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Does the cabbage lasagna turn soggy?
If you drain and pat the cabbage leaves dry thoroughly, the lasagna stays layered and firm. Resting it for 10 minutes after baking is key: the sauce settles and the layers set. Straight from the oven it will still be a touch looser.
Can I use pointed (sweetheart) cabbage instead of white cabbage?
Yes. Pointed cabbage (about 3.2 g net carbs per 100 g) works just as well and has a slightly milder flavor. Use the same 3-minute blanching time. Napa cabbage is another good option.
Can I make keto lasagna without an oven?
Yes. In a large, deep covered skillet you can make a stovetop version: build the layers, put the lid on and cook over low heat for 20 minutes. The top won't go golden – for a crust, finish the cheese with a kitchen torch.
How many servings does the recipe make?
The recipe yields 4 portions in a medium baking dish (approx. 20×28 cm / 8×11 in) as a main course. For 2 people, halve the quantities or refrigerate the leftovers and reheat over the next few days.
Is keto lasagna kid-friendly?
Yes, kids often love it because it looks and tastes very close to the original. After baking, the white cabbage loses its strong cabbage flavor. For kid-sized portions, go a little lighter on the cheese topping so it's not too rich.