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A bowl of baked ground meat, leafy greens, melted cheese, and fresh basil leaves, served on a light brown plate.
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Easy Cabbage Lasagna Recipe

Keto lasagna swaps pasta for tender cabbage layers, but you won’t notice the difference. This easy, 30-minute dish delivers all the cozy, cheesy goodness of traditional lasagna, without the layers or the hassle. Just throw everything together in an Instant Pot! Perfect for busy nights.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Italian
Keyword: keto lasagna
Servings: 6
Calories: 282kcal
Author: Jessica Haggard

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.
Serve: Pair it with an Italian chopped salad, psyllium husk bread, or a glass of dry red wine or sparkling water with lemon.
Store: Cool completely, then cover tightly or store slices in airtight containers for up to 4 days, or freeze well-wrapped portions for up to 1 month. Reheat in a 350 F oven for about 20 minutes and thaw frozen pieces in the fridge overnight before warming.

Nutrition

Calories: 282kcal | Carbohydrates: 8g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Sodium: 482mg | Fiber: 2g | Net Carbohydrates: 6g
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