Delicious Keto Cabbage Lasagna Recipe
Usually, lasagnas pass very well on each keto-friendly recipe test. The lasagna versions of keto food are, honestly, very good and crafty. You have so many versions and each recipe is mouthwatering, especially if you are on keto and have cravings for certain foods such as lasagna.
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The main 'issue' for keto lasagnas is to find the best possible substitution for the regular lasagna noodles that contain a high amount of carbs. You should find the best possible option to replace these noodles with a healthier and friendlier substitution adjusted to your keto meal plan rules.
DELICIOUS KETO CABBAGE LASAGNA RECIPE
For this recipe is important to know that is very economic, easy to make, and very original. On the other hand, this lasagna is a great crowd-pleaser. You can truly impress your friends and families with this veggie noodle lasagna. Also, you have nothing to worry about when it comes to your keto diet.
In fact, these days the most popular substitution for regular doughs is the fathead dough. This dough is just awesome, but many people want to switch to something else besides the cheese and fat-based doughs or noodles. For instance, zucchini noodles are also very popular in keto. We think that this recipe can become very popular as well because the main ingredient is cabbage.
INGREDIENTS
- 1 head cabbage
- 3 lbs ricotta cheese
- 1 ½ cups parmesan cheese grated
- ¼ cup dried parsley optional
- 3 large eggs
- 2 pounds ground meat browned
- 40 ounces marinara sauce with no sugar added
- 32 ounces fresh mozzarella cheese sliced or shredded
- ¼ cup parmesan grated (optional)
HOW TO PREPARE
First, you need to take care of the cabbage head and remove all leaves. Then, boil the leaves in salted boiling water for about 5-10 minutes. After boiling, drain the cabbage leaves well.
Stir marinara sauces into browned meat. Mix parmesan cheese with eggs, ricotta cheese, and parsley.
Prepare 11x15 inch baking pan and spread 20-30% of the sauce on the bottom. Then, add a layer of the drained cabbage leaves on top. Spread the ricotta cheese on top of the layer and cover it with another cabbage leaves layer on top. Finish by adding the rest of the sauce in the final layer. Cover it with more cabbage leaves. Top off with additional mozzarella and parmesan cheese.
Bake the lasagna at350F for about 25 minutes. Serve the lasagna hot, it is an amazing experience!
Find the full recipe at LowCarbYum.