This easy low carb Keto Lasagna version is your option when craving a hearty pasta dish! You will be making this Keto Lasagna over and over again! I promise!
- 1/3 Cabbage Leaves
- 1 pound Ground Beef
- 1 jar Low Sugar Tomato Sauce I love Rao Tomato Sauce
- 2 1/2 cups Shredded Mozzarela Cheese I prefer Kraft or Happy Valley, some inexpensive cheese brands have other ingredients mixed with cheese. You may need more , so buy a large bag, just in case!
- 1 tbsp Italian Herbs
- 1 1/2 tsp Salt Salt To Taste
- 1 tsp Ground Pepper
- 1 tbsp Garlic powder
- 5 slices Deli Ham Thin sliced, make sure there's no sugar added.
- 1 large Onion diced
- 2 cups Unsweetened almond milk
- 1/2 cup Heavy Whipping Cream
- 1 tsp Xanthan Gum This is optional, your béchamel sauce can be creamy just by adding the heavy whipping cream
- 1 tsp Olive Oil
- 1/2 stick butter
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Pre-heat oven to 375F
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Separate cabbage leaves and boil them with a pinch of salt, bring them to a boil and let it boil for 5 mins, drain them and reserve.
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Heat the olive oil, sauté onions and add ground beef, a pinch of garlic powder, salt and pepper to taste and cook ground beef, breaking it.
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Add 1 jar of tomato sauce
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Lower the heat and let is simmer for 5 minutes and reserve. I usually start the next step at the same time as the beef starts to cook to cut prep time.
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Sauté the diced onions on butter
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Add Almond Milk, Garlic Powder and Salt and Pepper to Taste, Italian Herbs. Stir and add Whipping Cream, 1/2 cup of cheese and Xanthan Gum(optional). Stir until sauce is boiling and thickens. You may need a bit more of whipping cream, depending on the brand of almond milk.
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Assemble the lasagna by adding a bit of ground beef sauce to the bottom and a layer of cabbage, ground beef sauce, ham slice and cheese, next layer: cabbage, béchamel sauce, cheese until the pan is filled. Top it with the remaining shredded cheese.
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Bake for 15-20 mins, until sauce is boiling and cheese is melted (golden color).
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Serve Warm! Depending on how hungry your guests are, it may give you 4-6 servings.
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Enjoy!
Variations:
Option 2: A variation is done by making an American Keto Lasagna version, which would have a ricotta layer instead of béchamel sauce and no ham added to it.
The ricotta layer is done by mixing 1 cup of ricotta cheese, Italian herbs, sauce and pepper to taste, 1/2 cup of shredded cheese and garlic powder and one egg. Add that mixture on top of cabbage, as the "white" layer.
Option 3: If you're trying to cut calories while on Keto, remove the white layer all together, just add shredded mozzarella to layers and to the top. I promise it will taste delicious as well!