Ingredients
✅ 1 head cabbage
✅ 1 lb sweet Italian sausage (casing removed)
✅ 1 yellow onion, finely chopped
✅ 4-6 garlic cloves, minced
✅ 2 (24 oz) jars keto spaghetti sauce (no sugar added)
✅ 2 tsp oregano (dried)
✅ 32 oz ricotta cheese
✅ 2 cups grated parmesan cheese (divided)
✅ 4 cups shredded mozzarella cheese (divided)
✅ 1 cup fresh basil
✅ 1 tsp kosher salt
✅ ½ tsp black pepper
✅ 1 large egg
Instructions
1️⃣ Preheat & Prep: Preheat oven to 350°F and grease a 9×13” casserole dish.
2️⃣ Cook the Cabbage: Cut the cabbage into ½” strips and boil for 10 minutes until tender. Drain well and pat dry with paper towels.
3️⃣ Make the Meat Sauce: In a skillet, cook the Italian sausage, breaking it into small pieces. Remove from the pan. In the same pan, sauté the onion until soft, then add garlic and cook for 1 minute. Stir in the cooked sausage and spaghetti sauce.
4️⃣ Prepare the Ricotta Mixture: In a bowl, mix ricotta, 1 cup parmesan, 2 cups mozzarella, basil, oregano, salt, pepper, and the egg.
5️⃣ Assemble the Lasagna: Layer half of the meat sauce, then cabbage, then half of the ricotta mixture. Repeat the layers and top with the remaining parmesan and mozzarella.
6️⃣ Bake: Cook for 45 minutes until bubbly and golden brown. Let cool before slicing and enjoy!
- Prep Time: 45 min
- Cook Time: 45 min