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Prep Time30 mins
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Cook Time50 mins
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Serving6
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Ready In1 h 20 mins
No Pasta Lasagna with Cabbage – Keto, Low-carb and Gluten-free
I don’t know a person who doesn’t like Lasagna, but I already know some people who don’t eat this great food because they don’t want to eat pasta with a lot of carbs. I show you a Lasagna recipe that is guaranteed gluten free and only contains 10 g of net carbs per serving!
In contrast, the Lasagna, which is made with pasta, contains 40 g of carbohydrates. Which would you choose?
How can this huge reduction in carbohydrates be achieved?
First of all, the layers of the No Pasta Lasagna with Cabbage – Keto, Low-carb and Gluten-free are separated by savoy cabbage leaves instead of pasta. Beyond its neutral taste, cabbage is almost imperceptible in lasagna, but its internal values are incomparable to pasta. The cabbage is full of valuable vitamins and minerals, a great source of fiber, making it an ideal food for the intestines. The indigestible fibers in it are the food of lactobacilli and bifidobacteria living in the gut. Cabbage contains potassium, calcium, vitamins A, C and K, among others. The vitamin K content of cabbage contributes to bone health, prevents blood clots, and also helps prevent Alzheimer’s disease.
Secondly, I exchanged the bread crumbs for keto crumbs. The leftover keto bread or keto sponge cake made without sweetening is also good for this purpose. I last used the leftover Crunchy Low-carb Cheesy Breadstick baked for New Year’s Eve, which I dried and ground. It was not only cheesy but also deliciously spicy. The breadcrumbs are needed to absorb the excess juice and not leave our lasagna too wet, as we do not use pasta that could absorb these juices.
If already you’ve banished pasta dishes from your kitchen, after this recipe you can bring back lasagna in your life. With the help of savoy cabbage, you can still enjoy this great Italian food without remorse and carb overflow.
Ingredients
No Pasta Lasagna with Cabbage - Keto, Low-carb and Gluten-free
Nutrition
- Daily Value*
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Calories: 78539%
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Fat: 49 g29%
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Total Carbs: 15.4 g23.7 %
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Fiber: 5.3 g21 %
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Sugar: 6.7 g16.8 %
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Net Carbs: 10.1 g25 %
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Protein: 62.3 g83 %
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Sodium: 1348 mg58 %
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Potassium: 1524 mg43 %
Directions
Take off the savoy cabbage leaves, 9-10 leaves, or more if you want more. Boil water in a larger pot with a spoon of salt and put the kale leaves in it. Cook for 5-10 minutes, then take out the leaves and dry. There is no need to cook soft, this step is only needed to soften the fibers and spread them more easily in the baking dish.
Chop the onion, garlic, mushroom (the mushroom can be omitted, although it loosens a lot of meat).
Fry the onion, garlic on a spoonful of fat. (I use lard, but it can also be replaced with butter or extra virgin olive oil.)
Add the minced meat and fry further
Add the spices as well and simmer further.
If you want to add mushrooms, add it now and simmer for a few more minutes.
Add the diced tomatoes or tomato sauce, mix and simmer with the meat.
Put the grated feta (or cottage cheese, ricotta), sour cream and eggs in a deep bowl and mix well.
Spread grease around the baking dish.
Layer a few savoy cabbage leaves on the bottom of the baking dish, then sprinkle with keto breadcrumbs.
Layer half of the tomato mince for this.
Spread half of the sour cream feta mixture on top of the minced meat.
Layer a few savoy cabbage leaves on it, then repeat the layering with the sour cream mixture, minced meat and finally the cabbage leaves. Place in a preheated oven at 375 F / 190 C for 45 minutes.
After 45 minutes, or when the top layer of cabbage leaves is a little fried, take it out of the oven, spread the grated cheese on it and put it back in the oven until the cheese is cooked on top.
You can raise the oven temperature to 400 F / 200 C, it will cook faster (another 5 minutes).
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