30-Minute Keto Lasagna Recipe
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Keto lasagna swaps pasta for tender cabbage layers, but you won’t notice the difference. You still get all the cozy, cheesy goodness of traditional lasagna in this easy, guilt-free version. Throw everything together in your Instant Pot and you’ll have a hearty dinner ready in 30 minutes.
When it comes to busy weeknights, I’m all about quick, cozy meals that don’t taste rushed, and this cabbage lasagna delivers. It’s layered with juicy ground beef, melty cheese, and tender cabbage leaves that soak up all the saucy flavor. You won’t even miss the noodles! This is one of my favorite ways to enjoy veggies for a hearty lunch or dinner, apart from ground beef and broccoli stir fry and ground beef lettuce wraps.
Why My Recipe Works
- 5-minute prep
- Uses everyday ingredients
- One-pot wonder: Everything cooks in one pot, meaning fewer dishes and faster cleanup.
- Great for keto, low-carb, or gluten-free diets
- Meal prep friendly: Stores and reheats beautifully.
How to Make Keto Lasagna
I love a good shortcut dinner, especially one that feels indulgent but still fits my goals, and that’s exactly what this keto lasagna does. It’s quick enough for a weeknight, satisfying enough for guests, and proof that healthy can still taste like comfort food.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Ground beef: Go for an 80/20 blend for the right balance of fat and flavor.
- Italian seasoning
- Mushrooms: Cremini, baby bella, or shiitake mushrooms are good options. They hold up well while adding a deep, meaty texture to the dish.
- Crushed tomatoes: Canned for convenience.
- Napa cabbage: Light, tender, and slightly sweet, Napa cabbage mimics the layers of pasta beautifully while keeping the dish low-carb. Chinese cabbage works well too if that’s what you have.
- Yellow onion
- Garlic cloves
- Cottage cheese
- Cheese: Use your favorite shredded cheese. Mozzarella, provolone, or an Italian blend all give nice flavor and melt.
- Salt and ground black pepper
- Fresh basil
Step-By-Step Instructions
To make lazy lasagna, all you need to do is sauté the ground beef, toss in the veggies, let everything cook on soup mode, then mix in the cheeses and seasonings, that’s it! In just half an hour, you’ll have a cozy, comforting dish that’s best served warm and topped with a sprinkle of fresh basil.
Step 1: Cook the ground beef
Cook the ground beef on saute mode, and add Italian seasoning.
Step 2: Add the other ingredients
When the beef is mostly cooked, move it to one side of the Instant Pot pan and add the onions and mushrooms. Cook them in fat from the beef.
Add the garlic and stir for 30 seconds. Add the stewed tomatoes, then add the cabbage.
Step 3: Cook on soup mode
Close the sealing valve and cook on soup mode for 3 minutes. It will take 15 minutes total, because time is needed to build up the pressure. Manually release the steam.
Step 4: Add cheeses and seasonings
Stir in 1 cup of shredded cheese and 1 cup of cottage cheese. Season with salt and pepper.
Step 5: Garnish and serve
Serve warm, garnished with optional fresh basil.
Substitutions
- Italian seasoning: Replace with a homemade mix of dried oregano, basil, and parsley in equal parts.
- Napa cabbage: Regular green cabbage works in a pinch but will have a firmer bite.
- Cottage cheese: Substitute with Ricotta cheese.
Expert Tips
- Don’t overcook the cabbage: It should be tender but still hold its shape. Overcooking can make it mushy and watery.
- Make it extra creamy: Stir a spoonful of cream cheese or heavy cream into the sauce for a richer, velvety finish.
- Make it ahead: Assemble the lasagna up to a day in advance, cover, and refrigerate. Bake just before serving.
- Customize your layers: Mix in spinach, zucchini, or bell peppers for more color and nutrition.
How to Store This Recipe
Cool leftover cabbage lasagna completely then cover tightly with foil or transfer slices to airtight containers. Keep in the refrigerator for up to 4 days. Freeze individual portions or the whole dish (wrapped tightly in foil or plastic wrap) for up to a month.
Warm in a 350 F oven for about 20 minutes or until heated through. Thaw frozen lasagna overnight in the fridge before reheating.
How to Serve Keto Lasagna
This keto lasagna is best served warm, straight from the Instant Pot, while the cheese is still melty and the flavors are rich and comforting. Garnish it with fresh basil, a sprinkle of Parmesan, or a drizzle of olive oil for that restaurant-style touch.
I love having it with Italian chopped salad topped with any of my favorite keto salad dressings or a slice or two of psyllium husk bread. Try it with a glass of dry red wine or sparkling water with lemon for a light, satisfying pairing.
More Easy Keto Main Dishes To Try
- Green bean hamburger casserole
- Alice Springs chicken
- Slow cooker chicken noodle soup
- Beef heart meatza pie
- Burgers with onion pan sauce
Easy Cabbage Lasagna Recipe
Ingredients
- 1 pound ground beef
- 2 teaspoons Italian seasoning
- 1 cup mushrooms minced
- 1 14-ounce (can) crushed tomatoes
- 8 cups napa cabbage cut into 2” squares
- ½ cup yellow onion
- 3 cloves garlic minced
- 1 cup cottage cheese
- 1 cup shredded cheese pick your favorite variety
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- fresh basil for topping (optional)
Instructions
- Cook the ground beef on saute mode, and add Italian seasoning.
- When the beef is mostly cooked, move it to one side of the Instant Pot pan and add the onions and mushrooms. Cook them in fat from the beef.
- Add the garlic and stir for 30 seconds.
- Add the stewed tomatoes, then add the cabbage.
- Close the sealing valve and cook on soup mode for 3 minutes. It will take 15 minutes total, because time is needed to build up the pressure.
- Manually release the steam.
- Stir in 1 cup of shredded cheese and 1 cup of cottage cheese. Season with salt and pepper.
- Serve warm, garnished with optional fresh basil.
Notes
- Don’t overcook the cabbage. It should be tender but still hold its shape. Overcooking can make it mushy and watery.
- For a creamier texture, mix in a little cream cheese or heavy cream.
- You can assemble the lasagna a day ahead, cover it, and refrigerate until ready to bake.
- Add spinach, zucchini, or bell peppers to the layers for extra color and nutrition.
Nutrition & Macros
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