Keto Cauliflower Lasagna Recipe

Name: Keto Cauliflower Lasagna Recipe
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 9 servings
Cuisine: American,Italian
Ingredients: 2 pounds cauliflower florets; 2 large eggs; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon Italian seasoning; 1 pound ground beef; 1 pound sweet Italian sausage, bulk or removed from casings; 1/2 yellow onion, diced; 3 cloves garlic, minced; 1 (28-ounce) can crushed tomatoes; 1/2 cup frozen spinach; 1 teaspoon Italian seasoning; 3/4 teaspoon kosher salt, more to taste; 2 1/4 cups shredded mozzarella cheese, divided; 2 cups ricotta cheese; 1/4 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 3/4 teaspoon kosher salt, more to taste; 1 teaspoon freshly ground black pepper; 1 large egg; 1/2 cup heavy cream; Chopped fresh parsley, for optional garnish

A low-carb, keto-friendly lasagna offers a delicious twist on the classic dish, featuring cauliflower noodles, a savory meat sauce, and creamy ricotta.

⭐ 3.8 (35 reviews) Prep: 35 minCook: 105 minTotal: 140 minYields: 9 servings

Category Tags:

Dinner Entree

Cuisine Tags:

American Italian

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Ingredients

For the Cauliflower Noodles:

2 pounds cauliflower florets
2 large eggs
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning

For the Meat Sauce:

1 pound ground beef
1 pound sweet Italian sausage, bulk or removed from casings
1/2 yellow onion, diced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1/2 cup frozen spinach
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt, more to taste

For the Ricotta Filling:

2 1/4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt, more to taste
1 teaspoon freshly ground black pepper
1 large egg
1/2 cup heavy cream
Chopped fresh parsley, for optional garnish

Instructions

Preheat the oven to 375 F. Rice cauliflower using a food processor or grater.
Sauté the riced cauliflower until softened, then combine it with eggs, mozzarella, Parmesan, garlic powder, salt, pepper, and Italian seasoning.
Spread the cauliflower mixture evenly on a parchment-lined 18x13-inch baking sheet to about 1/4-inch thick.
Bake the cauliflower sheet for 15 minutes until firm and golden, then let it cool.
While the cauliflower bakes, brown ground beef and sausage in a large pot. Drain excess fat.
Add onion and garlic to the meat, sauté until fragrant. Stir in crushed tomatoes, spinach, Italian seasoning, and salt; simmer for 10 minutes.
While the sauce simmers, mix 1/4 cup mozzarella, ricotta, Parmesan, salt, pepper, Italian seasoning, and an egg in a bowl.
Cut the cooled cauliflower sheet into two 9x13-inch halves.
Assemble the lasagna in a 9x13-inch casserole dish: Layer one cauliflower sheet, half the ricotta mixture, half the meat sauce, and 1 cup of mozzarella.
Repeat the layers with the second cauliflower sheet, remaining ricotta, remaining sauce, and the rest of the mozzarella.
Pour heavy cream over the top, cover, and bake at 375 F for 45 minutes.
Uncover and bake for an additional 20 minutes until the cheese is browned and bubbly. Allow to cool slightly before serving.

Nutritional Info (per serving)

Calories: 545 kcal

Carbohydrate: 19 g

Cholesterol: 186 mg

Fiber: 5 g

Protein: 44 g

Saturated Fat: 17 g

Sodium: 1366 mg

Sugar: 7 g

Fat: 34 g

Unsaturated Fat: 0 g