Keto-Friendly Lasagna Dome


for 8 servings

  • eaves separated and stems trimmed
  • 1 egg, beaten
  • 2 cups  whole milk ricotta cheese (500 g)
  • 3 tablespoons olive oil
  • 1 cup carrot(110 g), grated
  • 1 medium yellow onion, diced
  • 2 lb ground beef(910 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(795 g), 1 can
  • ½ cup fresh basil(20 g), chopped
  • salt, to taste
  • 1 large head savoy cabbage, eaves separated and stems trimmed
  • 1 egg, beaten
  • 2 cups whole milk ricotta cheese(500 g)


  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Add the garlic and cook until fragrant, 2-3 minutes.
  5. Deglaze the pan with red wine, scraping up any browned bits from the bottom of pan.
  6. Once the
    wine has reduced by half, stir in the crushed tomatoes. Cook until sauce
    has thickened, stirring frequently, about 10 minutes.
  7. Stir in the basil, then remove the sauce from the heat and let cool.
  8. 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 towels.
  9. Stir the egg into the cooled meat sauce.
  10. 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
  11. 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.
  12. Fold any overhanging cabbage leaves toward the center of the pan.
  13. Bake on the middle rack of the oven for 1 hour, until lightly browned on top. Let cool for 20 minutes.
  14. 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.
  15. Enjoy!