Low Carb Cabbage Lasagna

Thats right, this Low Carb Cabbage Lasagna is a keto-friendly take on an old favorite. In this recipe, cabbage leaves are used instead of noodles so that you can still enjoy all the flavors of traditional lasagna without extra carbs.

Ingredients:

• 1 head cabbage, thinly sliced
• 1 pound ground beef
• 1 cup low carb marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a large skillet, brown the ground beef over medium heat

Drain excess fat

Add minced garlic, Italian seasoning, salt, and pepper to the skillet

Stir well

Stir in low carb marinara sauce and simmer for 5 minutes

Layer half of the thinly sliced cabbage in the bottom of a 9x13-inch baking dish

Spread half of the meat sauce over the cabbage

Dollop half of the ricotta cheese over the meat sauce

Sprinkle 1 cup of shredded mozzarella cheese over the ricotta cheese layer

Repeat layers with the remaining cabbage, meat sauce, ricotta cheese, and mozzarella cheese

Cover the baking dish with foil and bake in the preheated oven for 40 minutes

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown

Let the lasagna rest for a few minutes before serving

Enjoy