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Keto Crockpot Lasagna Recipe

6-Hour Keto Crockpot Lasagna with Irresistible Cheesy Goodness

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A delicious keto-friendly lasagna made in a crockpot with layers of cabbage, meat marinara sauce, and cheese.

  • Total Time: 3 hours 20 minutes (HIGH) or 6 hours 20 minutes (LOW)
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 1 pound ground beef 85/15
  • 1 pound Italian sausage
  • 2 cups Roma tomatoes, chopped (about 5 to 6 whole)
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 3 tablespoons fresh basil, sliced
  • 3 tablespoons fresh parsley, chopped
  • 12 oz. tomato paste
  • 24 oz. 4% cottage cheese
  • 2 eggs
  • 1 1/2 cups parmesan cheese, shredded
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons fresh parsley, chopped
  • 1 pound whole milk, low moisture mozzarella, shredded
  • 1 small head of cabbage – 4 to 6 cabbage leaves

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes, until soft.
  2. Add ground beef and sausage to the skillet with the onion and cook until browned, about 10 minutes.
  3. Add Roma tomatoes, garlic, salt, basil, parsley, and tomato paste. Stir to combine and let simmer for 30 minutes, stirring occasionally.
  4. In a medium bowl, mix together cottage cheese, parmesan, eggs, pepper, salt, and parsley. Set aside until ready to assemble.
  5. Place about a 1/4 of the meat marinara sauce in the bottom of the slow cooker, then make a layer with cabbage leaves. Tear the cabbage leaves as needed to cover the entire bottom of the slow cooker.
  6. Top cabbage leaves with half of the cottage cheese parmesan mixture, then half of the remaining meat marinara sauce, and then half of the shredded mozzarella. Repeat layers – cabbage, cottage cheese, marinara, mozzarella.
  7. Place the cover on the slow cooker and cook on HIGH for 3 hours or LOW for 6 hours. Serve warm.

Notes

  • You can use any type of ground meat if preferred.
  • Adjust salt and pepper to taste.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Author: Livia Reed
  • Prep Time: 20 minutes
  • Cook Time: 3 hours (HIGH) or 6 hours (LOW)
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Italian
  • Diet: Low Carb

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 1200mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 150mg

Find it online: https://www.yumivia.com/keto-crockpot-lasagna-recipe-with-cabbage/