Keto Cauliflower Lasagna
This easy lasagna recipe is perfectly cheesy and rich, thanks to a beefy tomato sauce and melted mozzarella.
Servings 6
Calories 761kcal
Equipment
- 1 Saucepan
Ingredients
- 2 small head cauliflower or 1 medium, cut into 1/2-inch (1.5cm) slices
- 1/4 cup (60ml) beef stock
- 1 cup (112g) mozzarella cheese shredded
- 2 tbsp (2g) parsley minced
For the beef sauce:
- 2 tbsp (30ml) olive oil
- 12 oz (340g) lean ground beef 20% fat
- 1 medium onion finely chopped
- 3 cloves garlic pressed
- 24 oz (680g) crushed tomatoes
- 1 tbsp Italian seasoning
- Sea salt and ground pepper to taste
For the white sauce:
- 1 stick (115g) butter
- 8 oz (225g) full-fat cream cheese or mascarpone
- 1 cup (240ml) heavy cream
- 2 cups (224g) mozzarella cheese
Instructions
- Preheat the oven to 450°F/230°C.
- Heat the oil in a large pan over medium-high heat and add in the ground beef, onion and garlic. Saute, mincing the meat with a wooden spoon as it cooks.
- Once the meat is no longer pink, stir in the crushed tomatoes and seasonings.
- Bring the sauce to a boil, then reduce the heat to a low and allow it to simmer for 10 minutes, stirring occasionally. Season with salt and pepper, to your taste.
- Meanwhile, let's make the white sauce. Place a saucepan over low heat and add in the butter, cream cheese, and heavy cream. Stir continuously until the butter is melted and the ingredients are combined.
- Add the grated mozzarella and continue to stir until it's fully melted and the sauce is smooth.
To assemble the lasagne:
- Spread half of the meat sauce in a lasagne dish.
- Add a layer of cauliflower, then half of the white sauce.
- Repeat the layers 1 more time.
- Pour in the broth.
- Sprinkle with the mozzarella cheese.
- Cover the pan with foil and bake in the oven for about 1 hour, or until the cauliflower is tender and the sauce is bubbly.
- Finish off with a sprinkle of parsley and cool for a bit before serving.
Video
Notes
Keep these tips in mind to make the best Keto Lasagna Recipe:
- You can swap the cauliflower for another vegetable if you prefer, such as zucchini, eggplant, or broccoli. If you make the swap, don't add the stock as these will release enough water.
- It's important to slice the cauliflower very thinly so that it cooks all the way through in the oven.
- You can swap the white sauce for store-bought bechamel, and the cream cheese in the white sauce for ricotta or mascarpone.
- I like to serve this low-carb beef lasagna with keto bread or a fresh salad.
- You can freeze leftovers, divided into single-serving, airtight containers, for up to three months.
- Let the frozen servings defrost overnight in the fridge, then reheat them in the stove, microwave, or air fryer to serve.
Nutrition
Calories: 761kcal | Carbohydrates: 20g | Protein: 32g | Fat: 63g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 842mg | Potassium: 996mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2305IU | Vitamin C: 57mg | Calcium: 436mg | Iron: 4mg