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.
Servings: 6
Calories: 282kcal
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-inch 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.
- Add spinach, zucchini, or bell peppers to the mix for extra color and variety.
Nutrition
Calories: 282kcal | Carbohydrates: 8g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Sodium: 482mg | Fiber: 2g | Net Carbohydrates: 6g
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