Keto-Friendly Lasagna Dome

Ingredients for 8 servings:

  • 3 tablespoons olive oil
  • 1 cup carrot, grated (110 g)
  • 1 medium yellow onion, diced
  • 2 lb ground beef (905 g)
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • black pepper, to taste
  • 4 cloves garlic, minced
  • ½ cup dry red wine (120 mL)
  • 28 oz crushed tomato, 1 can (795 g)
  • ½ cup fresh basil, chopped (20 g)
  • salt, to taste
  • 1 large head savoy cabbage, leaves separated and stems trimmed
  • 1 egg, beaten
  • 2 cups whole milk ricotta cheese (500 g)


  • Preheat the oven to 375°F (190°C).
  • Heat the olive oil in a large pan over medium heat. Add the carrot and onion, and cook until the vegetables have softened slightly, 8-10 minutes.
  • Add the beef and season with the oregano, red pepper flakes, and pepper. Use a wooden spoon to break the beef into smaller pieces, and cook until browned, about 10 minutes.
  • Add the garlic and cook until fragrant, 2-3 minutes.
  • Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan.
  • Once the wine has reduced by half, stir in the crushed tomatoes. Cook until the sauce has thickened, stirring frequently, about 10 minutes.
  • Stir in the basil, then remove the sauce from the heat and let cool.
  • Bring a large pot of salted water to a boil. Working in batches, add the cabbage leaves, using tongs to submerge them in the water. Cook until the leaves have softened and are flexible, 1-2 minutes. Drain well and pat dry with a paper towel.
  • Stir the egg into the cooled meat sauce.
  • Place the largest cabbage leaf on the bottom of a 9-inch (23-cm) round baking dish. Line the exposed sides and bottom of the pan with more cabbage leaves.
  • Spoon in ¼ of the meat sauce, spreading evenly. Dollop ¼ of the ricotta on top of the sauce. Cover with cabbage leaves. Repeat with the remaining sauce, ricotta, and cabbage to make 3 more layers.
  • Fold any overhanging cabbage leaves toward the center of the pan.
  • Bake on the middle rack of the oven for 1 hour, until lightly browned on top. Let cool for 20 minutes.
  • To serve, place a serving plate over the baking dish and invert the chou farci onto the plate. Remove the pan, then slice into wedges and serve.
  • Enjoy!

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