Enjoy all the layers of delicious flavors, sans the carbs! You need only to swap the noodles for a keto-friendly substitute to enjoy exceptional lasagna. Try the following recipe and see for yourself.
The all-around favorite Italian comfort food gets a keto twist by using cabbage leaves instead of lasagna noodles. You can also slice zucchini thin and use long strips instead of cabbage.
SERVES 8 / MAKES 1 (8 BY 8-INCH) PAN
1 Serving: 365 Calories; 27.3g Fats; 4.9g Net Carbs; 23.8g Protein
1 lb (80% lean) ground beef
½ head cabbage
16 oz ricotta cheese (whole, not skim)
1 clove minced garlic, divided
¾ cups freshly grated Parmesan cheese
2 Tbsp fresh Italian parsley
½ tsp Italian seasoning
14 oz no-added-sugar marinara sauce, such as Rao’s brand
¾ cups fresh grated mozzarella cheese
In a nonstick skillet over medium-heat, crumble and cook the ground beef, stirring frequently, until it’s brown, cooked through, and in small pieces.
Preheat the oven to 350°F. Fill a pot with water and 1 teaspoon salt; bring to a boil. Gently remove leaves from cabbage head, then add them to the boiling water, and boil for 20 minutes. Drain.
In a bowl, mix together the ricotta, half of the minced garlic, the Parmesan cheese, egg, and parsley. Set aside.
In a large skillet over medium-high heat, brown the ground beef with the remaining half of the garlic and the Italian seasoning, stirring until no longer pink, about 8 minutes. Set aside.
Spread about half of the marinara sauce onto the bottom of an 8 by 8-inch baking pan. Place a layer of cooked cabbage leaves over sauce. Spread half of the ricotta cheese mixture over the cabbage leaves. Then top the ricotta mixture with half of the browned beef. Then spread ¾ of the remaining sauce over the meat. Repeat the layers of cabbage leaves, ricotta mix, and beef. Top with the remaining sauce and the mozzarella cheese, then bake in the oven until hot and bubbling, about 35 minutes Let cool for 10 minutes before serving.
Recipe by Kassey Cameron ofKeto4Karboholics.com
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