Keto Cabbage Lasagna Recipe

Last Update: June 20, 2024

There’s no sense in feeling deprived on a keto diet, which is why we present … lasagna! Cabbage leaves stand in for noodles to help you enjoy the satisfaction of comfort food while sticking to your meal plan. Who would have thought that lasagna with cabbage would taste so good? There’s a bit of prep involved, but it’s completely worth it once you slice into this golden, cheesy, and bubbling dish.

Keto Cabbage Lasagna

Yield: 4 to 6 servings
Active Time: 25 minutes
Total Time: 1 hour and 5 minutes


1 large head green cabbage
2 tablespoons Thrive Market Organic Extra Virgin Olive Oil
1 medium yellow onion, diced
½ pound Thrive Market 100% Grass-Fed Ground Beef
2 teaspoons salt, divided, plus more for the water
1 teaspoon Thrive Market Organic Ground Pepper
2 cups part-skim ricotta cheese
2 large eggs
½ cup grated parmesan cheese
¼ cup chopped parsley
2 cups Thrive Market Organic Marinara Pasta Sauce
2 cups shredded mozzarella cheese
1 cup Thrive Market Organic Pitted Green Olives, chopped

Cabbage Lasagna Recipe Instructions

Preheat oven to 350°F and bring a large pot of salted water to a boil. Remove as many large leaves as you can from the cabbage head. (If some tear, you can still use the pieces in the pan.) Parboil leaves for 5 minutes; drain on a towel-lined tray.

Warm oil in a large skillet over medium heat. Add onion and sauté for 5 minutes, then add ground beef, 1 teaspoon salt, and black pepper. Cook 5 to 7 minutes, or until meat is cooked through. Drain any excess grease and set aside to cool.

Mix ricotta, eggs, parmesan, parsley, and remaining 1 teaspoon salt in a large bowl. Spoon 2 tablespoons tomato sauce on the bottom of an 8- x 8-inch baking dish. Layer 3 to 4 cabbage leaves to cover the bottom of the pan, then spoon 4 dollops of ricotta mixture over leaves; carefully spread to cover. Arrange half of the meat mixture over the ricotta layer and sprinkle with ½ cup of the mozzarella and ½ cup of the olives. Dollop with a few more tablespoons of tomato sauce. Repeat with another layer of meat mixture, followed by ricotta, and remaining ½ cup of olives, then cover the top with leaves. Spread remaining sauce over the cabbage and sprinkle with remaining mozzarella.

Cover with foil and bake for 30 to 35 minutes, or until bubbling. Remove foil and bake an additional 10 minutes. Allow the keto cabbage lasagna to stand 10 minutes before slicing and serving.


  • If you prefer, you can prep the lasagna layers and freeze the keto cabbage lasagna before cooking for an easy weeknight meal.
  • You can store the lasagna in your fridge for about 3 to 5 days after cooking.
  • While we don’t expect there to be any leftovers to spare, it’s perfectly fine to freeze any leftovers you have [1].

Recipe credit: Angela Gaines
For more, check out our ultimate guide to the keto diet!

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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